For a rush-up night meal, it’s difficult to find a food that’s quicker to restore than eggs. Making dinner in a flash is particularly clean whilst you put a skillet scramble at the menu. To make one, honestly cook dinner up your circle of relatives’s favourite flavoring meals, then pour on eggs and scramble.
In Stir-Fry Shrimp Scramble, green onions, garlic and ginger upload Asian aptitude to egg-enrobed shrimp dotted with pea pods and water chestnuts. exciting contrasts are the spotlight of the dish’s enchantment. the texture contrasts of the crunchy pea pods and water chestnuts and softer scrambled eggs and shrimp are more desirable with the aid of the contrasting colours and flavors of the ingredients, too. Making this unique dish more in your price range, the eggs stretch the protein of the more high priced shrimp. along side their 86f68e4d402306ad3cd330d005134dac protein, nutrient-dense eggs additionally offer an collection of different important nutrients, interested in a distinctly low calorie count.
Stir-frying itself is a cooking technique that requires little fat. For this scramble, you want only one tablespoon of oil to cook sufficient meals for a own family. The cease end result is a dish providing wanted nutrients without numerous energy. similarly to correct nutrients and speedy instruction, clean-up is brief, too, due to the fact stir-frying calls for handiest one pan.
1 tablespoon cooking oil
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 package (8 oz.) frozen pea pods, thawed
4 ounces medium to large fresh or frozen raw shrimp
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup chopped green onions with tops
6 eggs
1/2 teaspoon salt, optional
Green onion fan, optional
In 10-inch omelet pan or skillet over medium-high heat, cook garlic and ginger in hot oil until garlic is lightly browned, about 1 to 2 minutes. Add pea pods, shrimp, water chestnuts and onions. Cook, stirring occasionally, until shrimp turns pink, about 5 to 6 minutes. Beat together eggs and salt, if desired, until blended. Pour over vegetables and shrimp. With pancake turner, gently lift and turn mixture until eggs are thickened and no visible liquid egg remains. Garnish with onion fan, if desired.
Nutrition information per serving of 1/6 recipe using corn oil and fresh shrimp without optional salt and onion garnish: 145 calories, 8 gm total fat, 241 mg cholesterol, 96 mg sodium, 186 mg potassium, 7 gm carbohydrate, 12 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, iron, phosphorus.
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Thanks for sharing this recipe. First, I agree with you that, egg is the most easiest cooking dish, haha! I make it very often, especially the steamed egg paste with little oil as I try to control the oil consumption of my family members,especially my 8-year-old daughter whom weighs at 33Kilograms.
We love seafood, especially my hubby, but it’s getting expensive nowadays during raining season and holidays. The middle size shrimp could be about MYR30(about USD8) per Kilograms here, moreover, I heard most of the fishermen apply some chemicals to make the seafood looks and keep fresh.
And, I have to clean the shrimp head after buying them, thus I don’t really go for it when I am busy with work.
My kids love sweet and sour shrimps with some cucumber cubes, which I will cook most of the time. Anyway, I will give a try to this recipe when I buy the shrimps from the wet market and have mood to do the cleaning again. I promise to my kids!