Categories: asian, dinner

Ingredients

• 3 teaspoons toasted sesame oil, divided
• 4 large eggs, lightly beaten
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 1 12-ounce bag shredded mixed vegetables, such as “rainbow salad” or “broccoli slaw”
• 2 cups mung bean sprouts
• 1 bunch scallions, sliced, divided
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce

Directions

1. 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.

2. 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.

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