This recipe is healthy and delicious.no need more mosala.. various type of vegetables u can add easily. Vegetable and egg combine mixture make this more delicious.#technique 5

Satisfying protein breakfast

Egg and Onion Stir-Fry is a quick and easy dish made with soft scrambled eggs and savory onions. The sweet onions and rich eggs create a delicious, comforting meal that goes perfectly with rice. It’s a simple, flavorful option for any time of the day! Enjoy!

complete and yummy

finished product... didn't have mushrooms or broccoli. tasted good :-)

Why don't you try cucumbers, which are generally eaten raw, stir-fried?

A simple and delicious recipe suitable for lunches and dinners any time of the year. Today's version is made with the vegetables I had left in the fridge, but you can add whatever you have on hand, making it a great recipe for using up leftovers.

An easy chinese stir fry that my Mum used to make all the time

I wondered what a stir-fry would taste like just seasoned with Weipa, so I gave it a try.You don't need to add any salt or pepper.The key is to stir-fry the chives over high heat at the start. Recipe by kouchan08

Vegetarian Rice Toppings with Squash, Beans, Tomato, Cabbage, and Potato have become a beloved option for individuals seeking a healthy and fulfilling lunch or dinner, even during busy days. This dish has gained popularity due to its delightful fusion of flavors and textures. The tender squash, protein-rich beans, juicy tomatoes, crisp cabbage, and hearty potatoes blend harmoniously to please the taste buds. With its straightforward preparation and abundance of nutritious ingredients, this dish offers a convenient solution for a quick and nourishing meal. Whether enjoyed as a standalone dish or accompanied by rice, it ensures a satisfying and wholesome dining experience.(This is also considered a shrimp-paste-free and meatless dish. Perfect remedy for those who have meat or seafood dishes.)

My husband likes stir fried vegetables, so I make them a lot.The reason I stir fry the meat at a low heat is to prevent it from splattering. You can just use high heat from the start.As I have stated previously, it's best to stop cooking the vegetables when you think they are still a bit raw - they are crispier that way.If you are adding wood ear mushrooms (kikurage), put in a container with water to cover and microwave until they're rehydrated. Any microwave setting is fine. Recipe by Tobundebuu

Just eating healthy.