This recipe is taken from the 2008 Milk Calendar. Truly a delicious and good-for-you meal that's a cinch to prepare. Serve over noodles or whole grain rice for a meal that everyone will enjoy.
- Prep: 10 min
- Cooking: 10 min
- 4 eggs
- 1 1/4 cups (310 mL) Milk
- 3 tbsp (45 mL) cornstarch
- 2 tbsp (30 mL) soy sauce
- 1/2 tsp (2 mL) hot pepper sauce
- 1 tbsp (15 mL) butter
- 12 1/2 oz (375 mL) boneless skinless chicken cut into strips
- 4 cups (1 L) frozen Asian mixed vegetables thawed
- 1 tbsp (15 mL) white vinegar or rice vinegar
- 1 cup (250 mL) bean sprouts
In a bowl, whisk eggs with 2 tbsp (30 mL) of the milk; set aside. Whisk cornstarch, soy sauce and hot pepper sauce into remaining milk; set aside.
In a large skillet, melt half of the butter over medium-high heat; cook egg mixture for about 1 min or just until eggs are no longer shiny. Stir to break up egg and transfer to a plate.
Add remaining butter to pan; add chicken and stir-fry for 2 min or until chicken starts to brown. Add vegetables and stir-fry for about 2 min or until hot. Stir milk mixture and pour into pan; cook, stirring, for about 3 min or until sauce is thickened and chicken is no longer pink inside. Stir in vinegar and bean sprouts; stir-fry until sprouts are wilted. Season to taste with more soy sauce and hot pepper sauce, if desired. Gently stir in eggs.
Cooking Tip: Use naturally-brewed soy sauce for the best flavour and colour.
Replace chicken with thin strips of boneless grilling beef or pork loin.
For the Adventurous: Replace chicken with large shrimp, peeled and deveined; stir-fry for only 30 sec before adding vegetables. Add 2 tbsp (30 mL) hoisin sauce with soy sauce and 2 cups (500 mL) shredded bok choy or napa cabbage with bean sprouts.
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Top 5 Nutrients
|Calcium:||15 % / 166 mg|
|Vitamin A:||58 %|
|Vitamin B12:||45 %|