My mum gave me six egg whites after using the yolks, and I paired them with green beans, choy sum, carrots, and leftover bacon to make a colourful, comforting meal.
“Egg whites are high in protein that supports strong muscles and helps maintain muscle mass with age, and they contain no cholesterol, making them a heart-healthy choice, especially for people at risk of heart disease or stroke who may need to limit egg yolks.”
“Carrots are vibrant, nutritious root vegetables rich in beta-carotene (which converts to vitamin A), fiber, antioxidants, and vitamins C and K, supporting eye, gut, heart, skin, and immune health. Beta-carotene–derived vitamin A helps protect vision and may lower the risk of age-related macular degeneration. Fiber aids digestion, promotes regularity, feeds beneficial gut bacteria, and helps manage cholesterol and blood sugar. Antioxidants and fiber reduce inflammation, benefiting the heart and supporting healthy, youthful skin and hair. Carrots are easy to enjoy raw, cooked, or juiced.”
“Choy sum (caixin) is a mild, slightly sweet Chinese flowering cabbage rich in essential vitamins and minerals that support immunity, bone health, digestion, antioxidant defense, and blood health. This low-calorie, nutrient-dense vegetable is easy to stir-fry or add to soups and provides vitamins A, C, K, and folate, plus calcium, iron, potassium, magnesium, beta-carotene, anthocyanins, and high dietary fiber, with lower oxalic acid than spinach for better nutrient absorption.”
“Green beans are young, unripe bean pods eaten whole and valued for their nutrition. They are rich in vitamin K and calcium for bone strength, provide potassium and soluble fiber to help regulate blood pressure and lower LDL cholesterol, and supply dietary fiber that supports gut health, promotes fullness, and helps stabilize blood glucose due to their low glycemic index.”
My vegetables are healthy, comforting and delicious to go with rice. Let’s cook!!!
Ingredients
6 egg whites
4 green beans, cut into small bites
2 choy sum. removed ends, cut into small bites
1 medium carrot, cut into cubes
150 g diced bacon
2-4 Tbs minced garlic
2 Tbs Shao Xing Chinese cooking wine
1 Tbs teriyaki sauce
salt
pepper
oil
Method
Put saucepan with enough water and 1 Tbs salt. Bring water to boil. Add choy sum stems first for 30-60 seconds, then leaves for another 30-60 seconds until bright green and tender-crisp. Immediately drain and rinse with cold water. Using the same saucepan with boiling water, blanch carrots for about 30 seconds. Immediately drain.
Wipe the saucepan dry. Place the saucepan on medium-high heat till smoking hot. Then carefully add 2 Tbs of oil. Swirl the oil around, then add the garlic and toss for about 35 seconds. Now add the choy sum stems first for 1 minute, then the carrots and green beans for about 2 minutes until slightly tender. Next, add the choy sum leaves and cook for another 1 minute until bright green and tender-crisp.
Add another 1 Tbs oil and diced bacon, toss around for 1 minute. Then pour in the egg whites, toss around for 1-2 minutes. Next pour in shao xing wine, and teriyaki sauce, stir to coat the egg whites with vegetables and bacon. Season with salt and pepper. Continue cooking for 2-4 minutes. Spoon onto a serving plate. Serve with rice and a meat side if you like. Enjoy!!!
https://helenscchin.com/2018/09/25/mixed-vegetables-bacon-with-egg-white/
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