Delicious, quick & easy, this dish is a great way to keep your tastebuds entertained. Grab a cooking pan or wok, and you’ll need just 15-20 minutes to cook and prepare this (you can make it even faster if you prep your veggies ahead of time).
You will need:
.5 bell pepper
2 cups snap peas
1-2 Tbsp sesame oil
.5-1 Tbsp ginger
1-2 cloves of garlic or 1 Tbsp dry
.5-1 Tbsp soy sauce
.5 tbsp brown sugar (optional; this very small amount of sugar makes a big difference in taste in this dish)
*All of these ingredients and especially the spices can be increased or decreased to make it taste just the way you like it.
This fed 2 people generous servings; you might have (equally delicious) leftovers if you’re light eaters.
Add the cooking oil to the pan; toss in all of the chopped vegetables & stir thoroughly to distribute the sesame oil. Add spices (and meat/tofu if you’re making a variation of this dish) and continue to sauté vegetables over low-medium heat until they’re cooked to your satisfaction – it’s best if they still have just a bit of bite or crispness left. If you’re making the dish as shown, add the eggs in the last few minutes, stirring until the eggs are thoroughly scrambled & cooked.
Make it work for you
Make it vegan: leave off the egg, add a bit of tofu if you like
Make it omnivore: cook small strips of meat in with your sautéed vegetables, making sure that it’s cooked thoroughly before serving
This dish is relatively low in carbohydrate; especially if you’re still feeling hungry, feel free to add a piece of fruit for “dessert” after having this as a meal, for some extra energy, vitamins, and fiber.