Egg And Vegetable Stir-fry With Salad Recipe

Egg and Vegetable Stir-fry

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. 2. Add 1 chopped onion and 2 minced garlic cloves, stir-fry until fragrant. 3. Add 1 cup of sliced bell peppers, 1 cup of broccoli florets, 1 cup of snap peas, and 1 cup of sliced mushrooms to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp. 4. Push the vegetables to the side of the skillet, and crack 4 eggs into the empty space. Scramble the eggs until fully cooked, then mix them with the vegetables. 5. Season with 2 tablespoons of soy sauce and 1 tablespoon of sesame oil. Stir well to combine. 6. Remove from heat and garnish with chopped green onions and sesame seeds.

Salad

1. In a large bowl, combine 2 cups of mixed greens, 1 sliced cucumber, 1 shredded carrot, and 1/2 cup of cherry tomatoes halved. 2. In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 teaspoon of honey, and salt and pepper to taste. 3. Pour the dressing over the salad and toss to coat evenly.