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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 teaspoon(s) toasted sesame oil, divided use |
4 large eggs |
6 to 8 scallions trimmed and cut diagonally into thin slices |
1-inch piece(s) ginger root for 1 tablespoon peeled and minced |
2 medium clove(s) garlic for 2 teaspoons minced |
12 ounce(s) shredded vegetables or prepared slaw mix (from the produce dept.) |
2 cup(s) mung bean sprouts |
1 tablespoon(s) soy sauce |
1 1/2 tablespoon(s) unseasoned rice vinegar |
2 tablespoon(s) hoisin sauce |
Directions:
1. Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat.
2. Lightly beat the 4 eggs in a liquid measuring cup. Pour into the skillet and stir for 1 to 2 minutes, or just until the eggs are set. Transfer to a bowl.
3. Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat.
4. Trim the scallions and cut them on the diagonal into thin slices. Peel and mince the ginger to yield a tablespoon. Mince the garlic to yield 2 teaspoons.
5. Add the ginger and garlic to the wok or skillet; stir-fry for 1 minute, then add the shredded vegetables or slaw mix, the mung bean sprouts, half of the scallions, the soy sauce and the vinegar; stir to combine, then cover and cook for about 3 minutes, stirring once or twice.
6. Add the hoisin sauce and return the eggs to the wok or skillet, stirring to break them up and incorporate them into the vegetables; this should take about 2 minutes.
7. Stir in remaining scallions. Divide among individual plates; serve hot.
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