Veggie Stir-Fry with Egg White Threads
Serves 2 | Phase 2 | Prep time: 10 min | Total Time: 10 min
1 cup green beans, cut into 1-inch pieces
1 cup thinly sliced red or green cabbage
1 medium onion, thinly sliced
1 cup mushrooms, thinly sliced
½ cup diced red pepper
6 egg whites
1 tablespoon tamari
Freshly ground black pepper
Add the egg whites to a small bowl and scramble with a fork. Set aside.
In a large nonstick skillet or wok, heat 3 tablespoons of water or vegetable broth. When hot, add the onions and red pepper and cook for 3 minutes. Add the cabbage and green beans. If the veggies start to stick, add additional water to the pan.
Stir-fry until the cabbage and green beans are tender, about 7 minutes. Add the mushrooms and cook until the mushrooms give up their water, about 5 minutes. While continuing to stir the vegetables, slowly pour in the egg whites in a slow, steady stream. Season with tamari and black pepper.