Forget about going to fast food joints, this meal is quick, tasty, and much healthier than drive-through.
Time and time again people approach me and ask for a convenient meal that won't break the piggy bank; well, this recipe meets the criteria.
I went to the supermarket and the ingredients cost me approximately $6, of course I didn't buy name brand.
If you do the math that comes out to $1 per person, and that's the kind of dollar menu I like to see! The vegetables can be substituted making this a versatile staple for quite some time without eating the same meal.
Try this dish (and variations) once a week and I bet in a few months time you will save quite a bit of money, something that is much needed in these expensive times.
Difficulty (Scale from 1-10): 4 Serves: 4-6 Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients 4 extra large eggs - beaten 13 ounce can sliced mushrooms (8 oz.
- drained) 15 ounce can of baby corn (7 oz.
- drained) 8 ounce can of bamboo shoots (5 oz.
- drained) 1/4 teaspoon of crushed red pepper 1/2 teaspoon of salt 4 scallions - chopped 3 tablespoons of sesame oil 1/2 teaspoon of freshly grated ginger 1 tablespoon of low sodium soy sauce 1/2 teaspoon of sugar Preparation Heat wok over medium high heat.
Add 1 tablespoon of sesame oil and stir-fry eggs until they set.
Remove eggs from wok and place in a plate.
Wipe out the wok.
Add another tablespoon of sesame oil and when hot fry the ginger for a few seconds.
Add the mushrooms, baby corn, bamboo shoots, and crushed red pepper.
Stir-fry for 2-3 minutes, then cover the wok and cook for 3 minutes.
Add scallions, soy sauce, sugar, and another tablespoon of sesame oil.
Stir to mix, cover the wok, and cook on low for one minute.
Add the cooked eggs, toss well, and serve immediately.
Enjoy your meal!