Spinach and Egg Stir Fry (菠菜炒蛋)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 bunch spinach
- 2 eggs (, beaten with a pinch of salt)
- 1 1/2 tablespoons vegetable oil
- 1 clove garlic (, minced)
- 1/4 teaspoon salt
Method
- Heat 1/2 tablespoon oil in a wok until smoking. Add the eggs. Lightly scramble the eggs and transfer to a plate.
- Add the remaining 1 tablespoon oil and garlic. Stir and cook for a few seconds to release fragrance.
- Add the spinach, stir to coat well with oil, until slightly wilted. Sprinkle the salt over the spinach. Stir and cook to mix well, 20 to 30 seconds, until the spinach is fully wilted. Add back the eggs. Keep cooking and stirring until the spinach is tender. Immediately transfer to a large plate and serve hot as a side dish.