In a large skillet, heat the sesame oil to medium-high.

Add the red onion, asparagus, and mushrooms and sauté until veggies are beginning to soften, but are still al dente, about 8 minutes.

Add the ginger, garlic, liquid aminos, and hoisin sauce and sauté until much of the liquid has burned off and vegetables look caramelized, about 3 to 5 minutes.

Add the cabbage and green onion and cook another minute or two, until cabbage turns bright purple and begins to wilt.

In a small skillet, heat just enough sesame (or olive) oil to coat the surface over medium-high heat.

Crack an egg or two into the skillet and cook until the whites firm up. Gently flip and cook another 30 seconds, just until the other side firms. Slide eggs onto a plate and continue cooking eggs until desired amount are finished.

Serve moo shu vegetables over brown rice with over-easy eggs and additional hoisin sauce or liquid aminos if desired.