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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Entered for safe-keeping, from Clean Eating, Fall 2008. Ingredients:
1 garlic clove, chopped |
1 1/2 teaspoons fresh ginger, chopped |
1 teaspoon peanut oil |
1/2 cup mushroom, chopped |
5 snow peas, quartered |
1/4 red bell pepper, chopped (about 1/4 cup) |
3 medium scallions or 3 medium green onions, chopped |
1 1/2 teaspoons reduced sodium soy sauce |
3 egg whites |
1 omega- 3 egg, beaten |
Directions:
1. In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
2. After a couple of minutes, add mushrooms, snow peas, and pepper.
3. Stirfry until mushrooms start to brown, and lose most of their moisture.
4. Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
5. Remove vegetables from skillet.
6. Add the remaining oil, then eggs.
7. When eggs start to bubble around the edges, stir them with a spatula until scrambled.
8. Just before eggs are completely cooked, add vegetables and mix thoroughly.
9. Serve warm, with remaining soy sauce drizzled over top after cooking.
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