This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. Serve with warm whole-wheat tortillas, Asian hot sauce and extra hoisin if desired.

Makes 4 servings, about 1 1/4 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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 (see Shopping Tip)

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.

NUTRITION INFORMATION: Per serving: 171 calories; 9 g fat (2 g sat, 4 g mono); 212 mg cholesterol; 14 g carbohydrate; 11 g protein; 4 g fiber; 328 mg sodium; 226 mg potassium.
Nutrition bonus: Vitamin C (20% daily value), Folate (17% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1 medium-fat meat, 1 fat

TIP: 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.

This recipe is going into my permanent rotation--it's very easy, full of good nutrition, and most importantly, super yummy. My kids liked it too.

Donna, Atlanta, GA

I had this for breakfast this morning on a bed of brown rice. It was wonderful! I ripped the recipe out of my magazine so I could follow it while I cooked. It was easy, yummy, and satisfying.

Laura, Portland, MA

Based on the other reviews I'm thinking I must have made it wrong. But both my boyfriend and I found it inedible and made something else for dinner instead. It was really fast and easy to cook which I always look for but the flavors weren't good and the texture was weird.

Melissa, Somerville, NJ

This recipe is wonderful. It comes together quickly and easily. I added 8 oz of sliced mushrooms with the rainbow salad and bean sprouts. Serve with additional hoisin sauce on the side.

Susan, OH

This is really easy to make and it is delicious and healthy. We have it a few times a month now. Enjoy!!!

Meredith, Charleston, SC

Tasted great but I made it according to the recipe except I used Eggbeaters and reduced the cholesterol by about 200 mg per serving.

Baker Boy, Roswell, GA