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

Created by KittenCal on April 14, 2013

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)

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!