Silverbeet, egg and coconut stir fry

Name: How to cook Silverbeet, egg and coconut stir fry - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-portion
Cuisine: Us

Introduce

Chef :

Andy

Silverbeet, egg and coconut stir fry

Ingredient

Food ration :

4-portion

150 g

coconut flaked dried (shredded or desecated isn't as good)

eggs

15 ml

macadamia nut oil

1 bunch

silverbeet

15 ml

coconut oil

80 g

ginger (grated)

2 cloves

garlic

50 ml

rice wine

1/2 bunch

spring onions

50 ml

hoisin sauce

Cooking instructions

* Step 1

Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside.

* Step 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.

* Step 3

When cool enough, roll the omelettes and slice thinly and set aside.

* Step 4

Slice the leaves off the either side of silverbeet leaving the tough central stem.

* Step 5

Thinly slice the stems and coarsely shop the leaves, but keep them separate.

* Step 6

Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes.

* Step 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.