Recipe: Perfect Silverbeet, egg and coconut stir fry

Silverbeet, egg and coconut stir fry. This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe! I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. Silverbeet usually has a white stalk, however, red beet is sometimes available; it has the same green leaves but has a rich pink-red stem and veins.

Silverbeet, egg and coconut stir fry All the best, I do hope your life would be along with good thing. Stir-fry until they're just beginning to wilt. Add the noodles back to the wok and toss them well, loosening them with tongs or a pair of chopsticks. You can have Silverbeet, egg and coconut stir fry using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Silverbeet, egg and coconut stir fry

  1. Prepare 150 g of coconut flaked dried (shredded or desecated isn't as good).
  2. You need 4 of eggs.
  3. You need 15 ml of macadamia nut oil.
  4. It’s 1 bunch of silverbeet.
  5. You need 15 ml of coconut oil.
  6. You need 80 g of ginger (grated).
  7. You need 2 cloves of garlic.
  8. Prepare 50 ml of rice wine.
  9. You need 1/2 bunch of spring onions.
  10. Prepare 50 ml of hoisin sauce.

Add the soy sauce mixture and toss continuously for a couple minutes, until the noodles are uniformly golden brown. Serve this Bacon & Scallion Egg. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very. Vegetarian weeknight fried rice with sautéed kale, coconut flakes and rice.

Silverbeet, egg and coconut stir fry instructions

  1. Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside..
  2. Beat the eggs, and heat the macadamia nut oil in a pan, cook the eggs in batches making as many thin omelettes as you can..
  3. When cool enough, roll the omelettes and slice thinly and set aside..
  4. Slice the leaves off the either side of silverbeet leaving the tough central stem..
  5. Thinly slice the stems and coarsely shop the leaves, but keep them separate..
  6. Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes..
  7. Add the silverbeet leaves to the pan with the rice wine and partially cover (I normally use a saucepan lid a bit smaller than the fry pan) fry for another 3-4 minutes..
  8. Stir in the hoisin sauce, finely sliced spring onions and egg..
  9. Serve over brown rice with the toasted coconut sprinkled on top..

Make it gluten free: Make sure to use a gluten-free. This coconut chicken stir fry is perfumed with an assortment of spices to make a dish that goes well over rice or pasta. Stir and fry for a minute but don't let it brown. Add the silverbeet and stir to wilt. Season well with salt and pepper.

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