Directions:
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, 2 to 3 minutes. Remove to a plate.
- Wipe out the pan and heat the remaining 2 teaspoons oil over medium heat.
- Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute.
- Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce and vinegar. Stir to combine. Cover and cook, stirring once or twice, until the vegetables are just tender, about 3 minutes.
- Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes.
- Stir in the remaining scallions and remove from the heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.19 Kcal (612 kJ) | ||
| Calories from fat | 78.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.71g | 13% | |
|---|---|---|---|
| Cholesterol | 186.24mg | 62% | |
| Sodium | 459.08mg | 19% | |
| Potassium | 201.08mg | 4% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 4.44g | 18% | |
| Dietary Fiber | 1.77g | 7% | |
| Protein | 9.19g | 18% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 1.8mg | 10% | |
| Calcium | 45.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 108.36 Kcal (454 kJ) | ||
| Calories from fat | 58.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 13% | |
|---|---|---|---|
| Cholesterol | 138.05mg | 62% | |
| Sodium | 340.28mg | 19% | |
| Potassium | 149.05mg | 4% | |
| Total Carbs | 6.9g | 3% | |
| Sugars | 3.29g | 18% | |
| Dietary Fiber | 1.31g | 7% | |
| Protein | 6.81g | 18% | |
| Vitamin C | 6.4mg | 14% | |
| Iron | 1.4mg | 10% | |
| Calcium | 33.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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