Komatsuna and Egg Stir Fry with Oyster Sauce Recipe

Name: Komatsuna and Egg Stir Fry with Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Komatsuna; 3 Eggs (Medium); 1/4 tsp Minced ginger; 1/4 tsp Minced garlic; 1/2 tsp Chicken stock powder; 2 tbsp Oyster sauce; 1 dash Pepper; 1 dash Salt; 1/2 tbsp Vegetable oil; 1/2 tsp Sesame oil

Servings: persons

1
Crack eggs into a bowl and beat well.
2
Chop the komatsuna into 5cm pieces.
3
Oil a well-heated wok.
4
Pour in the beaten eggs.
5
Stir lightly with chopsticks and cook quickly over high heat.
6
Transfer into a bowl while it's still soft-set.
7
In the same wok, lightly stir-fry the ginger, garlic, and komatsuna.
8
Add the cooked eggs.
9
Add chicken soup stock and oyster sauce.
10
Mix briskly.
11
Drizzle sesame oil around the edges of the wok.
12
Turn the heat off and season with salt and pepper.
13
Done!

139

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch Komatsuna, 3 Eggs (Medium), 1/4 tsp Minced ginger, 1/4 tsp Minced garlic, and more.

Yes, Komatsuna and Egg Stir Fry with Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Komatsuna and Egg Stir Fry with Oyster Sauce

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