Vegetable Egg Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Portabella Mushrooms, 8 ouncesBroccoli, fresh, 1 bunch Onions, raw, 1 smallSnap peas, 1 1/4 Cup Egg, fresh, 8 mediumSesame Oil, 3 TbspKikkiman Organic Soy Sauce, 6 Tbsp Corn Starch, 1 Tbsp. Water 1/2 C.
Wash and prepare vegetables. Cut onion into bite size pieces. Remove broccoli from the stalk, wash snap peas, etc. Heat oil in pan, fry onion first, then add broccoli, stir fry, add in mushrooms then snap peas. Take 1/2 C. of water, add 1 Tbsp of corn starch, mix well, set aside. When vegetables are done, make an opening in the center of the pan to add the 8 scrambled eggs. Put a lid on the pan and allow eggs to cook. (similar to wok style cooking where as you move vegetables to the outside of the pan to allow the hottest part of the pan for the eggs). Remove the lid, chop and scramble eggs into the vegetables. When egg has been incorporated into the vegetable mix add the corn starch water mix. Top with soy sauce and incorporate the ingredients by slightly tossing the ingredients together. Allow to stand for a few minutes and serve with quinoa or rice.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSDOLL1.
Number of Servings: 4
Recipe submitted by SparkPeople user MRSDOLL1.
Nutritional Info Amount Per Serving
- Calories: 322.7
- Total Fat: 19.7 g
- Cholesterol: 374.0 mg
- Sodium: 1,657.1 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 6.3 g
- Protein: 20.8 g
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