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
- 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
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.
Serving: 1portion | Calories: 264kcal | Carbohydrates: 13.1g | Protein: 14.7g | Fat: 18.2g | Saturated Fat: 3.9g | Cholesterol: 327mg | Sodium: 513mg | Potassium: 511mg | Fiber: 3g | Sugar: 7.1g | Calcium: 60mg | Iron: 3.6mg