Spicy Eggs and Greens Stir-fry
A fabulously quick dinner that offers great value for money, you can adapt this meal to use up whichever veggies you have lurking in the fridge
- Serves:
- 4
- Ready in:
- Under 15 Mins
Ingredients
- 2 large red chillies, deseeded and chopped
- 4cm piece ginger, peeled and grated
- 1 garlic clove, chopped
- 200g green beans, trimmed and halved
- bunch of spring onions, sliced
- 450g baby pak choy, coarsely shredded
- 4 tbsp sunflower oil
- 8 large free-range British Lion eggs
- 4 tbsp soy sauce
- 50g unsalted roasted cashews
- cooked rice or noodles, to serve
- 4 tbsp water
Method
- 1
Beat the eggs in a jug with the water and seasoning. Heat a wok, add half the oil and add the chilli, ginger, garlic and beans, stir-fry for two minutes, stirring with a spatula. Add the spring onions and pak choy and stir-fry for a minute. Transfer to a bowl.
- 2
Add the remaining oil to the wok and the egg and cook over a medium heat, stirring with a spatula to break the egg into chunks as they set.
- 3
Return the veg to the wok with the soy and nuts and cook for a further 30 seconds. Serve with rice or noodles.
Spicy Eggs and Greens Stir-fry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 large red chillies, deseeded and chopped
- 4cm piece ginger, peeled and grated
- 1 garlic clove, chopped
- 200g green beans, trimmed and halved
- bunch of spring onions, sliced
- 450g baby pak choy, coarsely shredded
- 4 tbsp sunflower oil
- 8 large free-range British Lion eggs
- 4 tbsp soy sauce
- 50g unsalted roasted cashews
- cooked rice or noodles, to serve
- 4 tbsp water
- 1
Beat the eggs in a jug with the water and seasoning. Heat a wok, add half the oil and add the chilli, ginger, garlic and beans, stir-fry for two minutes, stirring with a spatula. Add the spring onions and pak choy and stir-fry for a minute. Transfer to a bowl.
- 2
Add the remaining oil to the wok and the egg and cook over a medium heat, stirring with a spatula to break the egg into chunks as they set.
- 3
Return the veg to the wok with the soy and nuts and cook for a further 30 seconds. Serve with rice or noodles.
A fabulously quick dinner that offers great value for money, you can adapt this meal to use up whichever veggies you have lurking in the fridge
Spicy Eggs and Greens Stir-fry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
