Vegetarian egg fu yung
A classic Chinese egg dish with plenty of veggies - so simple, but so much flavour! And healthy too!
Servings: 3 people
Calories: 264kcal
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 2 tbsp oil
- 2 bell peppers, sliced or diced (I used red and green)
- 1 onion, sliced or diced
- ~ 6 medium mushrooms, sliced or diced
- 2 spring onions, thinly sliced
- 100 g (~ 1 cup) beansprouts
- 2 cloves garlic, minced
- 6 eggs
- 1 tbsp soy sauce
- Black pepper
- To serve (optional): fresh coriander (cilantro), sesame seeds
Instructions
- Heat a dash of oil in a large frying pan or wok, and add all the vegetables. Stir fry over a medium heat for 5 minutes or so, until fairly soft but still with a bit of bite.
- Remove the pan from the heat, and add the eggs, soy sauce, and plenty of black pepper. Mix thoroughly until the vegetables are well coated in the egg.
- Cook over a medium-low heat without stirring for a couple of minutes, then gently begin to turn over large spoonfuls. Ideally you don't want to end up with scrambled eggs (though it's okay if parts end up like that!) - try to keep the egg mixture in larger chunks that you can turn over with a spoon. Continue until the egg is fully cooked.
- Serve the egg fu yung topped with fresh coriander and sesame seeds if desired.
Nutrition
Nutrition Facts
Vegetarian egg fu yung
Amount Per Serving (1 portion)
Calories 264
Calories from Fat 164
% Daily Value*
Fat 18.2g28%
Saturated Fat 3.9g20%
Cholesterol 327mg109%
Sodium 513mg21%
Potassium 511mg15%
Carbohydrates 13.1g4%
Fiber 3g12%
Sugar 7.1g8%
Protein 14.7g29%
Calcium 60mg6%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.