A delicious eastern dish. Highly nutritious and low in calories. Add a cut up chicken breast for more flavor and protein if wanted.
3 tsp toasted canola oil, divided
4 large eggs, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag shredded mixed vegetables
2 cups mung bean sprouts
1 bunch scallions, sliced
1 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
2 tbsp hoisin sauce
1. In large pan heat 1 tsp of oil. Add eggs; cook, stir until set, approximately 2 to 3 minutes. Remove from pan.
2. In same pan heat the remaining 2 teaspoons oil over medium heat. Add ginger and garlic, stir until softened, approximately 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir. Cover and cook for approximately 3 minutes. Add the cooked eggs, hoisin and the remaining scallions, stir for 2 minutes. Remove and enjoy!
Makes 4 servings
9 g fat (2 g sat, 4 g mono)
14 g carbohydrate
11 g protein
4 g fiber