Not So Fat Friday - Moo Shu Style

This little blog o' mine has been more about living & loving than eating lately so it's time to kick it up a notch & get back into the swing of things. I was going to go on & on about how I've been in a funk & now that Tristan's birthday party is over I need to find something else to focus on.

But in an effort to keep things short & savory 'round here, I'll just say it's time. Time to get my soup back on. Ya know?! I'm looking forward to more cookin', cooler weather, invigorating breezes, euphoric runs around the neighborhood & the anticipation of turning 38 & finally, the holidays.

Well, onto the eating ~ I recently tried Moo Shu Pork when family was visiting & we ordered in Chinese, a rarity since I like to make Asian at home minus the MSG. I really enjoyed it so when I came across this healthy recipe for Moo Shoo Vegetables from EatingWell.com I knew I wanted to try it while modifying it a bit. I added shrimp to mine but you can certainly add chicken as well or leave the recipe as is. And I used authentic moo shu wrappers rather than tortillas to keep it authentic. This was delicious & filling & guess what? Healthy a.k.a Not So Fat!!!!!!!

MOO SHU VEGETABLES / SHRIMP / CHICKEN

{Printable Recipe}

3 tsp toasted sesame oil, divided
4 large eggs, lightly beaten
2 tsp minced fresh ginger
2 cloves garlic, minced
1 12-ounce bag broccoli slaw
2 cups mung bean sprouts
1 bunch scallions, sliced, divided
1 tblsp reduced-sodium soy sauce
1 tblsp rice vinegar
2 tblsp hoisin sauce
Asian chili garlic sauce for garnish

Heat 1 tsp oil in a large nonstick skillet over medium heat. Add eggs; cook, stirring gently, until set, about 2 minutes. Remove to a plate. Wipe out pan & heat the remaining 2 tsp oil over medium heat. Add ginger & garlic & cook, stirring, until softened & fragrant, 1 minute. Add shredded vegetables, bean sprouts, half the sliced scallions, soy sauce & vinegar. Stir to combine.

Cover & cook, stirring once or twice, until the vegetables are just tender, about 3 minutes. Add the reserved eggs & hoisin; cook, uncovered, stirring & breaking up the scrambled eggs, until heated through, 1 to 2 minutes. Stir in the remaining scallions & remove from the heat.

{FOOD FOR THOUGHT}

• sesame oil need not be toasted
• 3 eggs were enough
• powdered ginger would work well!
• up the garlic to 4 cloves
• original recipe suggested tortillas but it seemed weird to me. Go to your local Chinese take out place as I did & ask for the moo shu wrappers. They were $3 for a pkg of 10.
• didn't use the bean sprouts because the ones in my fridge were too old. maybe next time.
• If using shrimp like I did (about 20) then add in after 2 minutes of cooking the slaw. If using chicken, then cook by itself, keep warm, then add back when adding eggs & hoisin sauce.

For more yummy goodness please visit a new friend of mine at Momtrends!!!!