Omelette Veggie Stir-Fry

Ingredients

1 tsp (5 mL) cooking oil
4 large eggs, fork beaten
1 tbsp (15 mL) cooking oil
8 green onions, cut diagonally into 1 inch (2.4 cm) pieces
1 tsp (5 mL) chili paste (sambal oelek)
1/2 tsp (2 mL) finely grated, peeled ginger root
2 garlic cloves, minced or 1/2 tsp (2 mL) powder)
1 lb (454 g) fresh asparagus, trimmed of tough ends and cut into 1 inch (2.5 cm) pieces
9 oz (255 g) shanghai bok choy, trimmed and chopped
1 1/2 cups (375 mL) fresh sugar snap peas, trimmed
2 tbsp (30 mL) oyster sauce
2 tbsp (30 mL) hoisin sauce
1 tbsp (15 mL) soy sauce
1/2 cup (125 mL) cashews, toasted (see tip, below)

Directions

Heat wok or medium frying pan on medium high until very hot. Add 1/2 of first amount of cooking oi. Add 1/2 of beaten egg, immediately swirling pan to coat bottom. Cook for about 5 minutes until just set. Gently slide out of pan onto plate. Roll up tightly. Repeat with remaining cooking oil and egg. Cut each omelette into 1/2 inch (12 mm) slices. Set aside.

Heat same wok or frying pan on medium high until very hot. Add second amount of cooking oil. Add next 4 ingredients. Stir fry for about 1 minute until fragrant.

Add asparagus, bok choy and peas. Stir fry for about 3 minutes until vegetable are almost tender crisp.

Add next 3 ingredients. Stir fry until hot.

Add cashews and omelette slices. Stir-fry for 1 minute until hot and vegetables are tender crisp. Makes 6 cups.

Tip

To toast nuts, seeds or coconut, spread in single layer in ungreased shallow pan. Bake in 350 F (175 C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.

Makes: 4 servings

Nutrients per serving:

Calories: 314
Protein: 15 g
Carbohydrate: 26 g
Fat: 18.6 g

Credit to: Company's Coming, "The Egg Book". To purchase a copy of this book, go to The Store.