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Wipe out the pan and heat the remaining 2
teaspoons oil over medium heat. Add garlic and
cook, stirring, until softened and fragrant, 1
minute. Add shredded vegetables, beans, half the
sliced scallions, soy sauce, and ginger. 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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