This is a easy way to add vegetables to your diet. It is flexible in that you can add whatever veggies are hanging in your fridge that you feel are appropriate. Mainly you need green onions (scallions) and bean sprouts. I added a couple slices of smoked turkey for extra flavor and protein, but you can add other meat or substitute tofu if you prefer. I used 1 teaspoon of oil, but if you like you can add a bit more.
Ingredients: Serves 2
Canola oil nonstick spray
1 tsp canola oil or vegetable oil
1 large or 2 medium stalks celery
1 peeled carrot
3 cups bean sprouts
Other vegetables you have on hand, including
1/4 cup red bell pepper
3 medium mushrooms
4 stalks asparagus tips
1/2 cup snap peas
1/3 cup frozen peas
1 cup fresh spinach
2 slices of smoked turkey or meat of your choice, if desired
6 large eggs
1 TB soy sauce, more to taste
Slice vegetables thinly, starting with scallions, carrot and celery. Set the green tops of the scallions aside. Heat a large nonstick skillet or wok and spray with Canola oil nonstick spray. Add 1 tsp canola or vegetable oil. Sauté the hard vegetables.
Thinly slice the red pepper, asparagus, snap peas and mushrooms, and add them to the sauté.
When vegetables are soft and beginning to brown, add desired meat, spinach and frozen peas, then add bean sprouts and stir until they soften.
Beat the eggs in a bowl with 1 Tb soy sauce and pour evenly over the vegetables.
As eggs cook, gently lift them over at the edges of the pan so that they cook evenly. Once they are cooked to your liking, plate and garnish with chopped scallion greens.