Spicy Eggs and Greens Stir-fry
Serves: 4 Ready in: Under 15 Mins
A fabulously quick dinner that offers great value for money, you can adapt this meal to use up whichever veggies you have lurking in the fridge
2 large red chillies, deseeded and chopped
4cm piece ginger, peeled and grated
1 garlic clove, chopped
200g green beans, trimmed and halved
bunch of spring onions, sliced
450g baby pak choy, coarsely shredded
4 tbsp sunflower oil
8 large free-range British Lion eggs
4 tbsp soy sauce
50g unsalted roasted cashews
cooked rice or noodles, to serve
4 tbsp water
- Beat the eggs in a jug with the water and seasoning. Heat a wok, add half the oil and add the chilli, ginger, garlic and beans, stir-fry for two minutes, stirring with a spatula. Add the spring onions and pak choy and stir-fry for a minute. Transfer to a bowl.
- Add the remaining oil to the wok and the egg and cook over a medium heat, stirring with a spatula to break the egg into chunks as they set.
- Return the veg to the wok with the soy and nuts and cook for a further 30 seconds. Serve with rice or noodles.