Ingredients
3 teaspoons toasted sesame oil
4 large eggs
6 to 8 scallions
1-inch piece ginger root
2 medium cloves garlic
12 ounces shredded vegetables or prepared slaw mix (from the produce department)
2 cups mung bean sprouts
1 tablespoon low-sodium soy sauce
1 1/2 tablespoons unseasoned rice vinegar
2 tablespoons hoisin sauce
Preparation
Heat a teaspoon of the oil in a wok or large nonstick skillet over medium heat.
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.
Wipe out the wok or skillet and add the remaining 2 teaspoons of oil over medium heat.
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.
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.
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.
Stir in the remaining scallions. Divide among individual plates; serve hot.
190 calories, 9g fat, 2g saturated fat, 210mg cholesterol, 470mg sodium, 17g carbohydrates, 4g dietary fiber, 12g sugar, 11g protein.
