Asian cuisine is a favorite of many, including mine. I wanted to put together a fun meal, which can be enjoyed at any time of the day, without all the high carbs. I also used leftover pork loin, but you can also use chicken, beef, or firm tofu. The taste of this meal is spicy scrambled eggs with lightly stir fried veggies. Filling, delicious, gluten-free, low-carb, and low-fat. This is for 1 serving. Here we go…..
Step 1 – Saute’ veggies for 1 minute on medium.
1 cup shredded combination of green and purple cabbage, and carrots (or you can use a coleslaw blend from your grocer’s produce section)
2 green onion stalks, sliced into small pieces
1 teaspoon vegetable, canola, or sesame oil
Step 2 – Push veggies over to one side of pan. Add eggs and let cook on one side of the pan for about a minute, and then scramble and blend everything together. Season sparingly. Remove from heat.
2 eggs, beaten with 1 tablespoon water
salt, pepper, and ground ginger
siracha chile sauce
Step 3 – In non-stick pan, add 4 ounces (as big as a deck of cards) of cooked and cubed/bite sized leftover pork, chicken, beef, or firm tofu. Season with teriyaki sauce. Warm in pan for 1 minute. Transfer to the top of your scrambled eggs mixture.
4 ounces leftover pork, chicken, beef, or firm tofu
1 tablespoon teriyaki sauce
Step 4 – The grande finale. Top your dish with cilantro and freshly squeezed lime.
small handful of cilantro
1/4 of a small lime
That’s it! Enjoy! Thank you so much for visiting my blog. 🙂