Hey everyone, it’s O’Neill, welcome to my recipe website. Today, I will show you a way to prepare a distinctive dish, silverbeet, egg and coconut stir fry. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Silverbeet is also known as chard, Swiss chard and seakale beet. It is similar to spinach but has a stronger flavour. Silverbeet usually has a white stalk, however, red beet is sometimes available; it has the same green leaves but has a rich pink-red stem and veins.
Silverbeet, egg and coconut stir fry is one of the most well liked of current viral meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Silverbeet, egg and coconut stir fry is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have silverbeet, egg and coconut stir fry using 10 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Silverbeet, egg and coconut stir fry:
- Prepare 150 g coconut flaked dried (shredded or desecated isn't as good)
- Prepare 4 eggs
- Take 15 ml macadamia nut oil
- Prepare 1 bunch silverbeet
- Take 15 ml coconut oil
- Make ready 80 g ginger (grated)
- Make ready 2 cloves garlic
- Take 50 ml rice wine
- Prepare 1/2 bunch spring onions
- Prepare 50 ml hoisin sauce
The three simple recipes I share with you below I learned from my mum and grandmother. 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! Add the silverbeet to the egg mixture and stir to combine. The delicate flavour of silverbeet comes out beautifully when it is pan fried with bacon, and any bitterness fades with cooking.
Instructions to make Silverbeet, egg and coconut stir fry:
- Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside.
- 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.
- When cool enough, roll the omelettes and slice thinly and set aside.
- Slice the leaves off the either side of silverbeet leaving the tough central stem.
- Thinly slice the stems and coarsely shop the leaves, but keep them separate.
- Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes.
- 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.
- Stir in the hoisin sauce, finely sliced spring onions and egg.
- Serve over brown rice with the toasted coconut sprinkled on top.
Place the chopped bacon in the frypan and cook until the fat separates from the meat. Stir in the lemon juice and garlic paste. Spread the silverbeet mixture evenly over the base. Top with the remaining pastry and trim excess. Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very.
So that is going to wrap it up with this special food silverbeet, egg and coconut stir fry recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this site in your browser, and share it to your loved ones, colleague and friends. Thank you for reading, I hope My page becomes “the place to be” when it comes to silverbeet, egg and coconut stir fry cooking. Go on get cooking!
