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Mum’s Egg & Vegetable Stir-fry

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This fast and easy vegetable and egg stir-fry is great for breakfast or a light lunch, using basic pantry ingredients plus vegies. Asian luffa vegetables are similar to zucchinis, but with a tougher skin that needs to be peeled off. Use a wok to quickly stir-fry the ingredients and it’s ready in under 15 minutes.

WATCH THIS RECIPE

MUM’S EGG & VEGETABLE STIR-FRY

PREP TIME

5 minutes
COOK TIME

10 minutes
SERVES

2
Ingredients

350g (12 oz) angled luffa vegetable or zucchini

2 tbsp vegetable oil

6 garlic cloves, chopped

3 tbsp fish sauce

1 tsp sugar

¼ tsp ground white pepper

3 eggs, beaten

Steps
Step 1

To prepare the luffa, roughly peel the skin, leaving little strips of skin remaining. Cut into bite-sized pieces. If using zucchini, trim and cut into bite-sized pieces (no need to peel).

Step 2

Heat the oil in a wok or frying pan over high heat. Add the garlic and stir-fry for a couple of seconds. Add the luffa or zucchini, 4 tablespoons of water, fish sauce, sugar and white pepper. Stir-fry for 2-3 minutes or until the vegetable pieces are starting to soften. Then add the eggs and stir-fry until cooked. Remove from heat and serve.

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