Egg Substitute Vegetable Stir-Fry
A flavorful and nutritious stir-fry made with expired egg substitute liquid, reducing food waste and ensuring food safety.
Ingredients
- 2 tablespoons vegetable oil
- 1 cup expired egg substitute liquid
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 bell pepper, sliced
- 2 cups assorted vegetables (carrots, broccoli, snap peas, etc.), sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1/4 teaspoon black pepper
- Cooked rice or noodles for serving
Instructions
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the expired egg substitute liquid and cook, stirring constantly, until it starts to set.
Push the egg substitute to one side of the skillet and add garlic and onion. Cook for 1-2 minutes until fragrant.
Add bell pepper and assorted vegetables. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
In a small bowl, mix together soy sauce, oyster sauce (if using), and black pepper.
Pour the sauce over the vegetables and stir-fry for an additional 2 minutes until everything is coated and heated through.
Serve the stir-fry over cooked rice or noodles.
Note: Ensure that the expired egg substitute liquid is thoroughly cooked to prevent any risk of foodborne illness.