SCRAMBLED EGG STIR-FRY
A low carb prawn and egg stir-fry with ginger and soy sauce stir-fry - ready in just ten minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 7
Steps:
- Heat the oil in a wok or frying pan and stir-fry the prawns on a high heat for 30 secs until they start to take on a little colour. Tip in the ginger, bean sprouts and half of the spring onions and stir-fry for another 30 secs, then turn down the heat and pour in the eggs.
- Leave to set for a few seconds, then move the loosely-set egg around the pan with a spatula to scramble. When all of the egg has set, tip in the soy sauce and let it sizzle for a few seconds. Serve sprinkled with the rest of the shredded spring onion and season with more soy sauce to taste.
Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 3.81 milligram of sodium
DROP EGG STIR-FRIED VEGETABLES
Nice, simple and different. Use any combination of vegetables you like, and adjust the ingredients to taste.
Provided by melting pot
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Chop the sweet pepper to inch-thick pieces. Set aside.
- Chop the broccoli to similar size pieces. Set aside.
- In a wok or large saucepan, heat the oil and salt on high.
- When the salt starts sizzling, add the broccoli and water. Stir-fry for 5-6 min.Meanwhile, mix the corn starch with the water to soy sauce and water slowly, to avoid lumps. Stir in the sugar. Set aside.
- Add the sweet pepper. Stir-fry for a further 4-5 minute.
- Add the coriander and the hoisin sauce and stir to evenly coat.
- Crack the eggs over the mixture, stirring immediately to avoid the eggs setting.
- When the eggs are cooked (no longer liquidy), turn the heat off but don't remove the pan from the heat. Quickly stir in the cornstarch mixture.
- Serve hot with rice, as a side dish or as a vegetarian main meal.
Nutrition Facts : Calories 168, Fat 9.9, SaturatedFat 1.9, Cholesterol 106.1, Sodium 644.9, Carbohydrate 15, Fiber 2.2, Sugar 6.1, Protein 5.7
EGGS WITH STIR-FRIED VEGETABLES
Make and share this Eggs With Stir-Fried Vegetables recipe from Food.com.
Provided by CJAY8248
Categories Asian
Time 40m
Yield 1 stir-fry, 4 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze the liquid from the mushrooms. Remove and discard the stems and finely shred the caps into thin strips. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork. Stir-fry for 2 minutes. Then add the mushrooms, bamboo shoots, green beans, and spring onions and stir-fry 3 minutes more. Add the salt, pepper, soy sauce, wine and sesame oil. Stir-fry 1 minute. Now add the beaten eggs and stir-fry gently until the eggs are cooked and slightly browned. Remove the mixture to a platter and serve at once.
Nutrition Facts : Calories 310.8, Fat 22.5, SaturatedFat 5.8, Cholesterol 299.4, Sodium 961.5, Carbohydrate 11, Fiber 2.7, Sugar 2.7, Protein 16.9
RICE NOODLES WITH EGG DROP GRAVY
This recipe is reminiscent of wat tan hor, a Cantonese, Singaporean and Malaysian meat and fresh rice noodle dish that's topped with a silky egg gravy. Wat tan means "smooth egg" in Cantonese, describing the velvety gravy that smothers the noodles. In this vegetarian riff, pantry-friendly dry rice noodles are used. The silky texture of the sauce is achieved by adding cornstarch slurry, a common technique in Chinese cooking, followed by beaten eggs, which cook the moment they hit the hot gravy and become long, irregular strands. For extra heartiness, add slices of pan-fried tofu or extra vegetables like broccoli or cauliflower.
Provided by Hetty McKinnon
Categories dinner, weeknight, noodles, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to the boil. Add noodles and cook according to package instructions, stirring often, until al dente. Drain and rinse under cold water until the noodles are completely cool, shaking off as much water as you can.
- Heat a large, well-seasoned cast-iron skillet (a nonstick pan will work, too, but you won't necessarily get the same smoky flavor) on medium-high until it is very hot, then add the noodles, 2 tablespoons of oil, 1 tablespoon of soy sauce and the dark soy sauce, and, toss to coat the noodles using tongs or chopsticks. Fry for 3 to 4 minutes, mostly undisturbed, but tossing every minute or so until there is a nice char on some of the noodles. (If your pan is not well-seasoned, the noodles may stick, so toss the noodles after every minute to prevent sticking.) Remove noodles from the pan and set aside. Wipe out the pan.
- Place the vegetable stock, sugar and cornstarch in a small bowl, and stir to combine. Set aside.
- To the same skillet, add the remaining 1 tablespoon neutral oil along with the garlic and ginger, and stir for 30 seconds until fragrant. Add the carrot, stir-fry for 1 minute just to soften slightly, then add the baby bok choy, stir-fry or oyster sauce, and the remaining 1 tablespoon soy sauce, and toss. Stir the cornstarch and vegetable stock mixture, then pour it into the skillet, and stir until it comes to a boil and thickens, 1 to 3 minutes.
- Very slowly trickle the beaten eggs into the gravy in a circular motion (no need to stir). Cook the eggs until set, 30 to 60 seconds from when you start pouring. Remove from the heat. Taste and season with salt and pepper, if needed.
- To serve, place the noodles in serving bowls, and spoon a generous amount of gravy and vegetables over the noodles. Top with cilantro leaves, if using.
EASY STIR FRIED VEGETABLES
One of the things I really like about stir-fry is that you can add or subtract whatever vegetables you like and it still tastes great. It's such a great way to use up those veggies in your fridge, so please, use whatever you have on hand. All of these veggies can be found year-round so it's easy to make whenever you are in the mood.
Provided by Lvs2Cook
Categories Vegetable
Time 22m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Saute the peppers, carrots and broccoli in oil in a wok or large skillet until the veggies are crisp-tender, about 3-4 minutes.
- Combine the soy sauce and ginger and add to the pan with the green onions and stir-fry for 1 minute.
- Combine cornstarch, broth and water and whisk until smooth and gradually stir into the vegetables.
- Bring to a boil and cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 165.9, Fat 11, SaturatedFat 1.5, Sodium 487.9, Carbohydrate 14.5, Fiber 2.8, Sugar 4.2, Protein 4.1
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