Moo Shu Vegetables

Evan and I love Moo Shu and I came across this recipe while looking for something for our farmer's tote veggies. You could add meat to this, but the vegetarian recipe was very flavorful and filling.

From Eating Well

Ingredients:
~3 tbs toasted sesame oil (Do not substitute for another oil! The sesame oil gives this dish its flavor)
~4 large eggs, lightly beaten
~2 tsp minced fresh ginger
~2 cloves garlic, minced
~1 12oz. bag broccoli slaw or rainbow salad veggies (I used the veggies from our tote - cabbage, broccoli, carrots. If you use your own veggies, be sure to shred/matchstick them)
~2 cups bean sprouts
~1 bunch scallions, sliced
~1 tbs soy sauce
~1 tbs rice vinegar
~2 tbs hoisin sauce (found in the world foods aisle of your grocery store)

1. Heat 1 tbs oil in a large nonstick skillet over medium heat. Add eggs and cook, stirring gently, until set (2-3 minutes). They will look like scrambled eggs. Transfer to a plate.
2. Add remaining oil and add ginger and garlic. Cook and stir until softened and fragrant (about 1 minute).
3. Add veggies, bean sprouts, half of the scallions, soy sauce, and vinegar. Stir to combine and cook, stirring occasionally, until the vegetables are just tender (about 3 minutes).
4. Add reserved eggs and hoisin sauce. Cook uncovered while stirring and breaking up eggs until heated through (1-2 minutes).
5. Stir in remaining scallions and remove from heat.