2 T vegetable oil
1/2 lb. asparagus, cut into 1 inch pieces
1/2 lb. flank steak, sliced into thin strips
1/2 red bell pepper, julienned
Any kind of Egg Muffins
(Makes about 12 muffins)
If you decide to make large batches of these, you can freeze them. When ready to eat, just allow them to defrost for an hour or two, pop them in the microwave for a couple of minutes and there you go! If you only make a dozen or so, they keep well in the refrigerator for about a week. Just heat them in the morning in the microwave and enjoy!
2 T diced red bell pepper or green bell pepper
3 T chopped green onion
1 cup of shredded cheese – preferably cheddar cheese or pepper jack if you like a bit of heat.
½ tsp. salt
¼ tsp. black pepper
2 T milk
Preheat oven to 375 degrees. Mix all of the ingredients in a large bowl. Add tin foil liners to a muffin pan. Pour egg mixture into each of the tin muffin liners. Heat in the oven for 20 minutes.
3 cups chicken broth
1/2 cup water
1 small can of sliced mushrooms
1/2 cup of bamboo shoots
3 slices fresh ginger root
2 cloves garlic, crushed
4 tsp. soy sauce
1 tsp. red pepper flakes
14 oz. extra frim tofu, cut into thin strips
1 T sesame oil
2 green onions, chopped
Handful of fresh cilantro, chopped
3 T rice wine vinegar
2 T cornstarch
1 egg, beaten
2 tsp. chili oil
In a suacepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and red pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer.
Place the tofu strips into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
Increase the heat under the broth to medium-high, and return to a rolling boil. Add the tofu strips. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and corstarch mixture. Simmer over medium heat, stirring occasionally, until broth has thickened slightly. Add chili oil. Serve garnised with green onions and cilantro.