Scrambled Veggie and Apple Autumn Stir-fry
Two of my favorite greens – asparagus and broccoli – made the Produce Geek’s pick list this week. And so did Fuji apples (sweet and firm and at their peak right now!). In just 30 minutes, I combined all three – along with sliced white mushrooms and farm fresh, protein-packed eggs – into a hearty autumn vegetarian stir-fry. Accented by a zingy cider-based sauce, this combo is sure to chase the chill away from those brisk fall days.
Vegan version: Substitute the eggs with pintos or kidney beans for your protein-punch.
Gluten Conscious: No gluten here! )
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What You’ll Need For the Stir-fry:
First the Produce Geek’s picks…
- Asparagus – 3 cups, cut into 2-3 inch long pieces
Raw materials
- Broccoli – 3 cups, chopped into bite-sized pieces
- Fuji apples – 1 1/2 cups chopped into small pieces
Other ingredients…
- White mushrooms – 4 cups, sliced
- Eggs – 8 whole, broken into a medium-sized bowl
- Olive oil – 1/3 cup (plus 1 Tbsp for prepping pan)
- Apple cider vinegar – 1/3 cup (preferably raw)
- Apple cider – 4 Tbsp
- Sea salt – 1/2 tsp
- Cayenne pepper – 1/2 tsp
- Brown rice – 2 cups (optional)
Get cooking…
- Warm 1 Tbsp Olive oil in an extra large deep frying pan or wok on medium heat.
- When hot, add broccoli and asparagus. Stir often and cook until slightly tender (approximately 10 minutes).
- Add mushrooms and stir until they no longer look raw (approximately 3 – 5 minutes).
- Lower heat to medium-low, add eggs and stir until all are cooked and mixed throughout the vegetables.
- Prepare the sauce in the meantime – In a small bowl, whisk together olive oil, apple cider vinegar, apple cider, sea salt & cayenne pepper.
- Pour sauce on top of the stir-fry and stir until evenly distributed.
Serve by itself or over brown rice – savor the fall flavors!
