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1
Preheat the oven to 400 degrees F. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes.
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2
Drain and set aside.
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3
Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeno and 2 teaspoons hoisin sauce in a blender; puree until smooth.
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4
Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl.
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5
Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat.
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6
Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes.
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7
Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste.
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8
Pour in the eggs, increase the heat to high and cook 2 minutes.
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9
Transfer the skillet to the oven and bake until set, 20 to 25 minutes.
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10
Cover and let rest 5 minutes.
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11
Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.
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12
Per serving: Calories 461; Fat 34 g (Saturated 10 g); Cholesterol 578 mg; Sodium 831 mg; Carbohydrate 14 g; Fiber 3 g; Protein 27 g
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13
Photograph by Justin Walker
