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Recipe: Oriental Egg Stir-Fry

October 7, 2010 Egg Producers of PEI, Issue 3, Recipes No Comments
oriental eggs

Serves 4  /  Preparation 10 minutes  /  Cooking 15 minutes

Ingredients:
Cooking spray
3 medium carrots, cut in matchsticks
1 cup (250 mL) snow peas
1 large red or yellow pepper, cut in strips
1 can (199 mL) sliced water chestnuts, drained
8 eggs
1/4 (50 mL) cup water
2 tbsp (30 mL) flour
½ tsp (2 mL) salt
3 green onions , sliced including tops
1 cup (250 mL) bottled Szechwan stir-fry sauce

Method:
Spray a large non-stick skillet with cooking spray. Heat skillet over medium heat. Sauté carrots, snow peas, peppers and water chestnuts for 5 minutes or until vegetables are tender-crisp. Keep warm. Whisk eggs with water, flour and salt, set aside. Spray a 10 “(23 cm) non-stick skillet with cooking spray. Heat over medium heat. Sauté green onions for about 1 minute. Pour egg mixture over green onions. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set; invert omelette back into skillet to cook the other side. Remove omelette from skillet and cut into 1” (2.5 cm) squares. Stir egg squares into sautéed vegetables and heat over medium heat. Stir in stir-fry sauce. Cook for 2-3 minutes or until heated thoroughly. Serve over rice.

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