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Moo Shu Vegetable Stir-fry

Name: Moo Shu Vegetable Stir-fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Ingredients: 1/2 cup hoisin sauce; 4 tsp. sesame oil, divided; 3 tsp. minced garlic; 2 tsp. fresh ginger root, minced; 2 tsp. rice vinegar; 1 tsp. Sriracha or other Asian chile paste (or more); 4 eggs, whisked; Cooking spray; 3 cups cabbage slaw mix; 14 oz. mixed Asian vegetables; 6 green onions, chopped; 3 tbsp. cilantro, fresh, minced

By Kristen Mccaffrey Jan 06, 2014

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source: slenderkitchen.com

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208

Calories

24g

Carbs

Fat

Protein

Weight Watchers^® SmartPoints™

(5 PointsPlus^®)

Recipes Content

Recipe

200 Calories, Asian, Kid Friendly, Quick and Easy, Vegetable

Dinner, Lunch, Side Dish

Vegetarian, Weight Watchers^®

Rating: 4 - 1 comment

Vegetable stir-frys are one of the easiest ways to quickly make a vegetarian dinner or side dish. Paired with brown rice, couscous, or quinoa and you have a complete meal. This simple vegetable stir-fry dish mimics the flavor of a traditional Moo Shu dish and gets most of its flavor from the Hoisin sauce. If you like your stir-frys extra saucy, consider doubling the sauce mixture and serving it on the side as well.

Prep Time

Moo Shu Vegetable Stir-fry

Prep Time:

10 min

Cook Time:

15 min

Total Time:

25 MINUTES

Ingredients

1/2 cup hoisin sauce
4 tsp. sesame oil, divided
3 tsp. minced garlic
2 tsp. fresh ginger root, minced
2 tsp. rice vinegar
1 tsp. Sriracha or other Asian chile paste (or more)
4 U eggs, whisked
Cooking spray
3 cups cabbage slaw mix
14 oz. mixed Asian vegetables
6 U green onions, chopped
3 tbsp. cilantro, fresh, minced

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Nutritional Facts

Serving Size:

1.25 cups

Amount Per Serving

Calories 208

Calories from Fat 75

% Daily Value *

Total Fat 8g

13%

Saturated Fat 2g

10%

Monounsaturated Fat 0g

Polyunsaturated Fat 0g

Cholesterol 150mg

50%

Sodium 531mg

23%

Total Carbohydrate 24g

Dietary Fiber 5g

22%

Sugars 13g

Protein 7g

Directions

Whisk together the Hoisin sauce, half the sesame oil, garlic, ginger, vinegar, and Asian chile paste in a bowl.
Heat a non-stick skillet over high heat. Once hot, spray with cooking spray and add the sesame oil. Add the egg and quickly scramble. Remove and set aside.
Add the cabbage slaw, Asian vegetables, scallions, and 4 tbsp. water. Cook until everything is tender, about 4 minutes.
Add the sauce from step 1 and cook for 1-2 more minutes. Stir in cilantro and egg.

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† SmartPoints™ and PointsPlus^® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.