A simple yet satisfying stir-fry recipe with tender-crisp vegetables in a garlicky sauce.
Egg and
vegetable
stir-fry
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Serves 1-2
- ⅔ cup (120g) JUST Egg
- ⅓ cup (50g) green bell pepper, chopped large
- ⅓ cup (50g) onion, chopped large
- 1 clove garlic, sliced
- 1 teaspoon (5g) fermented black beans
- 1–2 teaspoons (5-10g) soy sauce
- Oil, for stir-frying
Equipment
Wok or nonstick skillet
01 / 03
Cook the onion, bell pepper and garlic
Cut the onion and green pepper into large chunks and slice the garlic. Heat a wok or nonstick skillet over high heat and add 1 teaspoon of oil. Stir-fry the onion and bell pepper chunks until slightly softened. Add the garlic and fermented black beans and stir-fry together for another minute. Remove from skillet and set aside.
02 / 03
Scramble the JUST Egg
Return the pan to the heat, add 1 teaspoon of oil and decrease heat to medium. Pour in the JUST Egg and scramble like an egg. Stir occasionally to redistribute the liquid while still letting the JUST Egg set into large, soft chunks.
03 / 03
Stir-fry everything together
Once the JUST Egg is fully cooked through, mix in the cooked vegetables. Add soy sauce to taste. Stir-fry everything together until warm. Serve with rice.
Grab a bottle of JUST Egg.
This recipe uses JUST Egg. Buy now and become a master of plant-based cuisine.
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