3 oz oyster mushrooms
1 cup finely diced Bok Choy stalks
1 sweet red pepper, diced finely
1/2 cup onion chopped
3 T vegetable oil
4 large eggs
1 T dry sherry or dry vermouth
1 cup chicken broth
1 T each soy sauce and chili sauce
hot red pepper sauce to taste
1 T cornstarch
Combine all the sauce ingredients in a saucepan, except 1/2 c chicken broth and cornstarch.
Mix cornstarch and 1/2 cup broth and add to sauce pan and heat and stir until thickened.
Place oil in a saute pan and saute the veggies until soft.
Remove from heat.
Place eggs in a bowl and add sherry or vermouth. Mix but do not beat.
Add cooled vegetables.
Heat 1 T of oil in a pan, when hot, ladle egg/veggie mixture into pancake sized rounds and cook on medium heat. Turn and cook until brown on both sides.
Plate and dress with sauce.
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4 ounces walnuts
1/4 teaspoon agave
pinch sea salt
2 ounces grapes, halved
1 stalk celery, sliced
1 ounce red onion, thinly sliced
2 ounces cucumber, sliced
1/2 cup strawberries, sliced
1/2 cup blueberries
1 ounce cranberries
1 teaspoon mint, minced
2 teaspoons pomegranate juice
2 teaspoons lemon juice
1. Toss the walnuts with the agave and sea salt. Toast in a 350 oven until browned. Remove from the oven.
2. Process all the rest of the salad items in a large bowl.
3. Toss dressing ingredients and pour over salad.
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