Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A fast, savoury scramble-stir-fry — Asian-style.
Equipment: Wok or large frying pan
Measures and names
Ingredients
- 4 eggs, beaten
- 300 g mixed stir-fry vegetables (cabbage, pepper, beans)
- 2 garlic cloves
- thumb of ginger
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp oil
- Spring onions (scallions) and sesame seeds
- Salt and black pepper
Method
- Heat the oil in a wok over a high heat and stir-fry the vegetables for 5 minutes, until just tender but still crunchy.
- Add the garlic and ginger and cook for 1 minute, until fragrant.
- Push the vegetables to one side, pour the beaten eggs into the space and scramble until just set, then fold everything together.
- Add the soy sauce and sesame oil and toss. Taste before seasoning — the soy usually suffices.
- Scatter with spring onion and sesame seeds and serve.
Swaps and tips
A quick, low-cost dinner that uses up vegetables. Plain soy sauce keeps the sugar low. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 20 g | 11 g | 5 g | 22 g | 316 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
