Scrambled Eggs with Convolvulus Stem

Name: Scrambled Eggs with Convolvulus Stem
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Convolvulus; 2 pcs egg; A few pieces Green onion ginger; 1 piece Small red pepper; 2 tbsp oil; 1 teaspoon salt; 1 teaspoon sesame oil

by Little Mei Zhu

5.0 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

When frying water spinach, I always feel that the leaves are not as good as the stems.
Simply pluck the leaves separately and put them in a cold dressing, only to stir-fry the stems, which is cool. "

Ingredients

300g Convolvulus
2 pcs Egg

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A few pieces Green Onion Ginger
1 piece Small Red Pepper
2 tbsp Oil

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1 teaspoon Salt

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1 teaspoon Sesame Oil

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Scrambled Eggs with Convolvulus Stem

1. Pick and wash water spinach stems.

2. Cut into short pieces.

3. Heat oil in a pot, add green onion, ginger and crushed red pepper until fragrant.

4. Add the vegetable stems and stir quickly for 1 minute on high heat.

5. Beat in the eggs directly and stir-fry quickly and evenly.

6. When the eggs are basically solidified, add salt, sesame oil, and turn off the heat.

Tips:
The eggs don’t need to be fried in advance, and they are directly added at the end, which tastes better and has better nutrition.

For dishes like scrambled eggs with green vegetables, salt and sesame oil are enough without adding too much seasoning.