Napa Cabbage, Seaweed, and Egg Stir-fry

Name: Napa Cabbage, Seaweed, and Egg Stir-fry
Total time: 15 min
Yield: 202 g
Ingredients: Yondu (plant-based seasoning) 2 ml; Bean Sprouts 50 g; Oyster Mushrooms 50 g; Napa Cabbage 100 g

Cook 15 min Difficulty NORMAL 36 kcal

#low-carb #low-calorie #high-protein

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Ingredients

Main ingredients

Yondu (plant-based seasoning) 2 ml
Bean Sprouts 50 g
Oyster Mushrooms 50 g
Napa Cabbage 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 5.44 g 52%

Protein 4.28 g 41%

Fat 0.36 g 8%

Serving size 202g

Cooking steps

1

Cut the napa cabbage into bite-sized pieces.
2

Soak the dried seaweed in water for 5 minutes, then rinse.
3

Beat the eggs and set aside.
4

Heat oil in a pan and stir-fry the napa cabbage.
5

When the cabbage starts to soften, add the soaked seaweed and stir-fry for 1 more minute.
6

Pour in the beaten eggs and gently stir like making scrambled eggs until cooked.
7

Season with salt to taste.

Napa Cabbage, Seaweed, and Egg Stir-fry

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