Ingredients

• 1 12-to-16-ounce bag frozen stir-fry vegetables
• 1/2 cup fresh cilantro (leaves and tender stems), plus more for topping
• Grated zest and juice of 1 lime
• 3 tablespoons peanut or vegetable oil
• 1 1-inch piece ginger, peeled
• 1 large clove garlic
• 1/2 jalapeno pepper (remove seeds for less heat)
• 3 teaspoons hoisin sauce, plus more for topping
• 10 large eggs
• Kosher salt and freshly ground pepper
• 1/2 pound ground pork

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Instructions

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. Drain and set aside.
2. 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. Whisk the eggs, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste in a large bowl.
3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and 1/4 teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes.
4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.
5. Photograph by Justin Walker