Spring Garden Stir-Fry
This is a great way to make use of the spring bounty of eggs, as well as seasonal veggies like asparagus, sugar snap peas, and garlic chives. Throw in some precooked shrimp and you have a meal worthy of company.
½ pound precooked shrimp, tailed and deveined
1 pound asparagus, washed and stems snapped off, sliced into 1 inch lengths
½ pound sugar snap peas, trimmed and strings removed if necessary
2 tablespoons plus 1 teaspoon vegetable or peanut oil, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground white pepper, divided
4 large eggs
1 tablespoon milk or plant milk – we used oat milk
½ cup garlic chives (also known as Chinese chives,) roughly sliced or chopped into ½ – 1 inch pieces
2 medium cloves garlic, minced
1 teaspoon minced fresh ginger or 1/2 teaspoon dried
In a medium bowl, whisk together 4 eggs with the milk, 1/4 teaspoon white pepper, 1/4 teaspoon salt. Set aside.
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add asparagus and snap peas and stir-fry for 2-3 minutes. Add garlic chives, garlic, and ginger, ¼ teaspoon and ¼ teaspoon salt, and stir-fry until chives begin to wilt and veggies are bright green and just cooked through. Remove to a plate or bowl and set aside.
Heat the remaining 1 tablespoon oil in the wok over high heat. Add eggs, let them cook for about 30 seconds, then lower heat to medium/low. Use a spatula or wooden spoon to run through the set eggs. Cook, continuing to run the spatula through the eggs to create large curds. Stop while the eggs are still visible creamy. Add the precooked shrimp and the chive/veggie mixture to eggs and gently stir ingredients until lightly blended and eggs are cooked. Serve and enjoy!