Tuesday, 9 October 2018

Bok Choy Chilli Eggs – give it a go!


Carole's Chatter: Bok Choy Chilli Eggs - give it a go


I had a lot of Bok Choy so I invented these Bok Choy Chilli Eggs.

I prepared the bok choy by cutting up the stalks into small slices while leaving the leaves in larger pieces.

First I heated a mix of garlic infused olive oil, canola oil and sesame oil (not much of that) in a pan and then added the sliced stalks and chopped chilli.  After 3 or 4 minutes I added the bok choy leaves.

Then I poured whisked eggs (with a teaspoon of water and lashings of white pepper) over the chilli and bok choy.
It is important not to overcook the eggs.  You need to serve them immediately they start to set.  I find it is better to cook the eggs as slowly as you can by taking them off the heat for a minute before putting them back on again.

Right at the moment you need to serve add your salt to taste.  We had this for lunch but it would equally make a good breakfast. 

This is a low FODMAP dish.

1 comment:

  1. Have some baby bok choy and some fresh eggs in the fridge. This looks like breakfast to me. :)

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