Egg and Bean Curd Sheet Stir-Fry with Peppers
ChineseChinese RecipesDesi eggsEasy
Bean curd sheets and scrambled egg stir-fried with peppers in a light garlic-soy sauce.
Prep time15 min
Cook time10 min
Total time25 min
Servings3
Ingredients
- 3 eggs, beaten
- 150 g bean curd sheets, soaked and cut
- 1 capsicum, sliced
- 1 green chilli, sliced
- 2 garlic cloves, minced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil
- salt to taste
Method
- Scramble the eggs in 1 tbsp hot oil until just set; remove and set aside.
- Stir-fry the bean curd sheets, capsicum, chilli and garlic in the remaining oil for 3 minutes.
- Stir in soy sauce and sesame oil.
- Fold in the eggs and toss for 1 minute.
- Serve hot with rice.
Nutrition — estimated per serving
Calories (estimate)290 kcal
Protein (estimate)16 g
Fat (estimate)19 g
Carbs (estimate)10 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook eggs until fully set; soak bean curd sheets until soft before cooking. Allergens: egg, soy, sesame. Pakistani alternative: use ready bean curd sheets (yuba) from a supermarket, or firm tofu slices as a substitute.