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Wok Scrambled Eggs

  • 6servings

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Source: www.recipequick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, H, C, E, P
MineralsZinc, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 8 large eggs

  3. 2 tbsp. water

  4. dash tabasco sauce

  5. 2 tsp. peanut oil

  6. 1 clove garlic, peeled and minced

  7. 1 small onion, peeled and chopped

  8. 1 cup chopped green onions

  9. 1 small green bell pepper, cored, seeded and chopped

  10. 1/2 cup diced celery

  11. 1 tbsp. chopped fresh cilantro leaves

  12. 2 cups fresh bean sprouts

  13. 1/2 tsp. salt

  14. 1/2 tsp. pepper

  15. 1/4 tsp. paprika

Instructions Jump to Ingredients ↑

  1. Combine eggs, water and tabasco sauce in a blender. Mix thoroughly on high speed. Heat peanut oil in a wok, tilting wok to coat sides. Add garlic and cook, stirring, 30 seconds. Add onion, bell pepper, celery and cilantro leaves and stir-fry until onion is tender. Add egg mixture, bean sprouts, mushrooms, salt and pepper to wok. Cook, stirring, until eggs are almost set. Remove wok from heat and let stand 1 minute to finish cooking eggs. Sprinkle paprika over eggs and serve.

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