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Healthier Stir-Fry Vegetables (Low-Fat, Low Cholesterol)

Here's how you make Healthier Stir-Fry Vegetables (Low-Fat, Low Cholesterol)
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  • Servings: 4
  • Prep: 15m
  • Cook: 7-10m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 teaspoons toasted sesame oil, divided
  • 4 to 6 egg whites (or can use 3 large whole eggs)
  • 1 tablespoon water
  • 1 tablespoon minced fresh ginger
  • 4 to 6 cloves garlic, minced (the more the better!)
  • 1 (12-ounce) bag shredded mixed vegetables (such as rainbow salad or broccoli slaw)
  • 2 cups mung bean sprouts
  • 1 bunch green onions, sliced and divided (about 8-10)
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hoisin sauce
  • Sea salt and pepper (to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Heat 2 teaspoons sesame oil in a large nonstick skillet over medium heat.

  • Step 2: Whisk egg whites with 1 tablespoon water; add to hot skillet. Cook stirring gently until set (about 2 minutes). Remove to a plate.

  • Step 3: Add in remaining 2 teaspoons sesame oil over medium heat. Add ginger and minced garlic and cook, stirring, until softened and fragrant (about 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).

  • Step 4: Add the reserved egg white and hoisin sauce; cook uncovered stirring and breaking up the cooked egg whites, until heated through (about 1 to 2 minutes).

  • Step 5: Stir in the remaining scallions, season with sea salt and pepper to taste, enjoy!

We hope you enjoy this recipe!

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