Ingredients
3 Eggs (lightly beaten)
1 Lb Green Beans (trimmed and cut into 2-inch pieces)
1 Red Bell Pepper (cut into thin strips)
2 Cups Napa Cabbage (shredded)
1 Cup Shiitake Mushrooms (sliced thin)
6 Scallions (sliced thin)
2 Cloves Garlic (sliced thin)
1 Cup Bean Sprouts
1 Tsp Toasted Sesame Oil
1 Tbsp Coconut Oil
Salt
2 Shredded Carrots
.
For the Sauce:
2 Tbsp Low Sodium Soy Sauce
2 Tbsp Rice Vinegar
1 Tbsp Mirin
2 Tbsp Ginger (grated)
.
To Serve:
1/4 Cup Hoisin Sauce
12 Chinese Pancakes
Thai Red Chili Sauce
Preparation
Clean the skillet or wok, and heat the toasted sesame oil and coconut oil over medium-high heat. Add the green beans, red bell pepper, cabbage, shredded carrots, mushrooms, scallions, bean sprouts and garlic. Season with salt and toss, stir-frying for 2 minutes. Cover. 2 Tbsp Low Sodium Soy Sauce 2 Tbsp Rice Vinegar 1 Tbsp Mirin 2 Tbsp Ginger (grated) Mix together the soy sauce, rice vinegar, mirin, and ginger. Uncover the vegetables, and add the sauce, tossing to mix well. Cook for an additional 1-2 minutes, until vegetables are tender. Add the reserved egg, tossing everything together, and remove from heat and transfer to a serving bowl. 1/4 Cup Hoisin Sauce 12 Chinese Pancakes Thai Red Chili Sauce To serve, spread hoisin sauce down the middle of the pancake, and top with a generous amount of vegetable. Garnish with thai red chili sauce if desired.
