Vegetable and Egg Stir-Fry

This Vegetable and Egg Stir-Fry combines vibrant seasonal vegetables with protein-packed eggs, creating a delightful and nutritious dish. Perfect for a quick dinner, it is both satisfying and easy to prepare, making it an ideal weeknight meal.

Ingredients

• Eggs - 4 large
• Broccoli florets - 100 grams
• Carrot - 1 medium, julienned
• Red bell pepper - 1 medium, sliced
• Snow peas - 50 grams
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Green onions - 2, chopped for garnish

Steps

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and grated ginger to the skillet, stirring for about 30 seconds until fragrant.
3. Add the broccoli florets, julienned carrot, red bell pepper, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. In a bowl, beat the eggs and season with a pinch of salt and pepper.
5. Push the vegetables to one side of the skillet, then pour the beaten eggs into the other side. Allow the eggs to cook for about 1-2 minutes, scrambling gently.
6. Once the eggs are fully cooked, mix them with the vegetables.
7. Add soy sauce and sesame oil, stirring to combine everything evenly. Cook for another minute.
8. Remove from heat and garnish with chopped green onions before serving.

Nutrition

• Calories: 320
• Protein: 18 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 280 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in protein due to the eggs, supporting muscle health.

Tags