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Spicy Eggs and Greens Stir-fry Recipe: Cook Vegetarian Magazine

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

Cost Cutting Eco Friendly Quick Make

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 Recipe: Cook Vegetarian Magazine

Spicy Eggs and Greens Stir-fry was taken from COOK VEGETARIAN

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