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.
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.
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