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Egg and pumpkin stir-fry
Nb persons: 1
Yield: 401 cals
Preparation time:
Total time:
Source: Hairy Bikers
| ½ tsp | Olive oil |
| 1 | Egg |
| 2 | Egg whites |
| 100 g | Pumpkin, cubed |
| 5.6 oz | Mixed stir-fry vegetables |
| 1 tsp | fresh Ginger |
| 1 tbsp | Oyster sauce |
| 40 g | Rice noodles, boiled |
| 200 g | low fat yogurt |
1. Heat half the oil in a non-stick frying pan. Break 2 whole egg and 2 extra egg whites into a bowl and lightly mix. Pour the mixture into the pan and cook for 1 minute on each side, until just set.
2. Slide the eggs out of the pan, chop up and set aside.
3. Place the pan back on the heat and stir-fry the pumpkin and ginger for 2-3 minutes in remaining oil. Add a little water if it becomes too dry. Mix in the vegetables and oyster sauce and cook for a further 2-3 minutes, until the vegetables are tender.
4. Stir the egg into the pumpkin mixture and serve topped with kecap manis (sweet soy sauce) and green chilli if desired.
5. Noodles can either be tossed through with the stir fry or served underneath.
6. Enjoy a yogurt for dessert.
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