Chinese-Style Egg and Vegetable Stir-Fry

Chinese · 25 min · vegetarian, dairy-free, keto, low-carb, paleo

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Ingredients

• 4 Large eggs
• 2 cups sliced Bell peppers (red and yellow)
• 2 cups Broccoli florets
• 3 stalks Green onions
• 3 Garlic cloves
• 1 inch piece Ginger root
• 2 tbsp Coconut oil
• 2 tbsp Tamari or coconut aminos (gluten-free soy sauce alternative)
• to taste Sea salt
• to taste Black pepper

Method

1. Wash and prepare all vegetables: slice bell peppers, chop broccoli into bite-sized pieces, and finely chop green onions, garlic, and ginger.
2. In a bowl, beat the eggs with a pinch of sea salt and pepper. Set aside.
3. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium-high heat.
4. Add garlic and ginger; sauté for about 30 seconds until fragrant.
5. Add bell peppers and broccoli; stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Push vegetables to one side of the skillet. Pour beaten eggs into the cleared side and scramble gently.
7. Once eggs are nearly cooked, mix everything together. Add tamari or coconut aminos, and stir well to combine.
8. Finish by garnishing with chopped green onions. Serve hot.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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