Moo Shu Vegetables

Ingredients:
3 teaspoon(s) toasted sesame oil, divided
4 large eggs, lightly beaten
2 teaspoon(s) minced fresh ginger
2 clove(s) garlic, minced
1 shredded mixed vegetables, such as "rainbow salad" or "broccoli slaw"
2 cup(s) mung bean sprouts
1 bunch(es) scallions, sliced, divided
1 tablespoon(s) reduced-sodium soy sauce
1 tablespoon(s) rice vinegar
2 tablespoon(s) hoisin sauce, (see Shopping Tip)

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.

3. Shopping tip: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.

http://www.delish.com/recipefinder/moo-shu-vegetables-recipe-10146?click=recipe_sr