Vegetarian

Vegetable Egg Stir Fry takes 10 minutes to prepare.

Vegetable Egg Stir Fry takes 20 minutes to cook.

Vegetable Egg Stir Fry makes 4 servings.

The ingredients for Vegetable Egg Stir Fry are:

Portabella Mushrooms, 8 ounces
Broccoli, fresh, 1 bunch
Onions, raw, 1 small
Snap peas, 1 1/4 Cup
Egg, fresh, 8 medium
Sesame Oil, 3 Tbsp
Kikkiman Organic Soy Sauce, 6 Tbsp
Corn Starch, 1 Tbsp.
Water 1/2 C.

Here is how you make Vegetable Egg Stir Fry:

Wash and prepare vegetables. Cut onion into bite size pieces. Remove broccoli from the stalk, wash snap peas, etc. Heat oil in pan, fry onion first, then add broccoli, stir fry, add in mushrooms then snap peas. Take 1/2 C. of water, add 1 Tbsp of corn starch, mix well, set aside. When vegetables are done, make an opening in the center of the pan to add the 8 scrambled eggs. Put a lid on the pan and allow eggs to cook. (similar to wok style cooking where as you move vegetables to the outside of the pan to allow the hottest part of the pan for the eggs). Remove the lid, chop and scramble eggs into the vegetables. When egg has been incorporated into the vegetable mix add the corn starch water mix. Top with soy sauce and incorporate the ingredients by slightly tossing the ingredients together. Allow to stand for a few minutes and serve with quinoa or rice.Number of Servings: 4Recipe submitted by SparkPeople user MRSDOLL1.

The nutritional information for Vegetable Egg Stir Fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 322.7

• Total Fat: 19.7 g
• Cholesterol: 374.0 mg
• Sodium: 1,657.1 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 6.3 g
• Protein: 20.8 g

The dietary needs meet for Vegetable Egg Stir Fry is Vegetarian