Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 3. Add ginger and garlic and cook, stirring, until softened and fragrant, 1 minute. | 4. 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. | 5. Add the reserved eggs and hoisin; cook, uncovered, stirring and breaking up the scrambled eggs, until heated through, 1 to 2 minutes. | 6. Stir in the remaining scallions and remove from the heat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sesame oil	3	teaspoons	divided	119.34	0.0	0.0	13.5
egg	4		beaten	286.0	1.44	25.12	19.02
ginger	2	teaspoons	minced	3.2	0.7108	0.0728	0.03
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
vegetable	12	ounces	shredded mixed	278.959	63.2761	11.2264	0.6804
mung bean sprout	2	cups		-	-	-	-
scallion	1	bunch	sliced divided	-	-	-	-
soy sauce	1	tablespoon	reduced sodium	8.48	0.7888	1.3024	0.0912
rice vinegar	1	tablespoon		-	-	-	-
hoisin sauce	2	tablespoons		70.4	14.1056	1.0592	1.0848

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.