Make a big salad

RECIPE: The perfect fridge raiding recipe using sussed 2 Cal Spray for the #SimonSaysChallenge

Stuck for inspiration for dinner this evening? Look no further because for this #SimonSaysChallenge we’re sharing with you the perfect fridge-emptying recipe that is not only good for you but also utterly delicious!

This vegetarian version of the classic Chinese stir-fry, Moo Shu, uses already-shredded vegetables to cut down on the prep time. You can also add in chicken, beef or fish, whatever ingredients you have to spare in your fridge. Serve with warm wholewheat tortillas, Asian hot sauce and extra hoisin if desired.

PREP Time: 10 MINS | Total time: 20 MINS | SERVES 4

Ingredients

• 4 sprays of sussed 2 Cal Spray
• 4 large eggs, lightly beaten
• 2 teaspoons minced fresh ginger
• 2 cloves garlic, minced
• 350g bag shredded mixed vegetables
• 2 cups mung bean sprouts
• 1 bunch scallions, sliced, divided
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons hoisin sauce

Preparation

1. Add 2 sprays of sussed 2 Cal Spray in a large nonstick pan 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 sussed 2 Cal Spray 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.