Eggs and Vegetable Stir-Fry

Savory stir-fry topped with scrambled eggs.

  1. Heat olive oil in large pan. Add garlic and stir-fry just 1 minute or so, until slightly browned.
  2. Add broccoli and carrots. Stir-fry until they begin to soften.
  3. Add red peppers, green peppers and cabbage.
  4. Meanwhile, in small skillet, scramble eggs. Using a spatula, chop into pieces.
  5. In small bowl, combine chicken broth and soy sauce. Dissolve cornstarch and ginger into mixture.
  6. Add sauce to vegetables and bring to a boil. Stir until thick.
  7. Add eggs to the stir-fry and serve over rice pilaf immediately.

  • Sprinkle with sesame seeds.
  • For a healthier option, try: Papetti’s® Better’n Eggs® No Fat/No Cholesterol Liquid Eggs #15233.
  • Daypart suggestion: lunch or dinner.

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