Silverbeet, egg and coconut stir fry
Silverbeet, egg and coconut stir fry

Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, silverbeet, egg and coconut stir fry. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

This rich and spicy coconut vegetable stir fry is adaptable to whatever vegetables are lingering in your fridge, making it a great sweep the kitchen recipe! I went extra tropical this time, to escape these winter blues, with a spicy coconut and peanut sauce, complete with fresh lime and cilantro. Silverbeet is also known as chard, Swiss chard and seakale beet.

Silverbeet, egg and coconut stir fry is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Silverbeet, egg and coconut stir fry is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook silverbeet, egg and coconut stir fry using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Silverbeet, egg and coconut stir fry:
  1. Take 150 g coconut flaked dried (shredded or desecated isn't as good)
  2. Get 4 eggs
  3. Make ready 15 ml macadamia nut oil
  4. Make ready 1 bunch silverbeet
  5. Make ready 15 ml coconut oil
  6. Take 80 g ginger (grated)
  7. Make ready 2 cloves garlic
  8. Make ready 50 ml rice wine
  9. Make ready 1/2 bunch spring onions
  10. Take 50 ml hoisin sauce

Stir and fry for a minute but don't let it brown. Add the silverbeet and stir to wilt. Season well with salt and pepper. This coconut chicken stir fry is perfumed with an assortment of spices to make a dish that goes well over rice or pasta.

Instructions to make Silverbeet, egg and coconut stir fry:
  1. Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside.
  2. Beat the eggs, and heat the macadamia nut oil in a pan, cook the eggs in batches making as many thin omelettes as you can.
  3. When cool enough, roll the omelettes and slice thinly and set aside.
  4. Slice the leaves off the either side of silverbeet leaving the tough central stem.
  5. Thinly slice the stems and coarsely shop the leaves, but keep them separate.
  6. Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes.
  7. Add the silverbeet leaves to the pan with the rice wine and partially cover (I normally use a saucepan lid a bit smaller than the fry pan) fry for another 3-4 minutes.
  8. Stir in the hoisin sauce, finely sliced spring onions and egg.
  9. Serve over brown rice with the toasted coconut sprinkled on top.

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very. Add the eggs and stir occasionally until they are scrambled and light. Transfer the eggs to an empty bowl.

So that’s going to wrap this up for this special food silverbeet, egg and coconut stir fry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!