YesChilli Zesty Garden Egg Nest
August 12, 2016
This simple great tasting low-calorie, nutrient rich dish can be served hot
or cold. Here’s the science bit – garden eggs are a good source of
dietary fibre and low in fat. They are recommended for managing type 2
diabetes and weight loss. They also contain potassium and are rich in
antioxidants which help to prevent cancer and fights the signs of aging.
- Prep: 10 min
- Cook: 10 min
- Yields: 2 Servings
4. Place a medium sized frying pan on medium heat. Add the carrots to the hot pan and immediately pour the lime juice over the carrots and add the lime skin (zest). Move the carrots around the pan for 1 minute with a spoon making sure they are covered in the lime juice.
5. Toss in the cabbage and mix gently. Pour in a tablespoon of water, cover with a lid and allow to steam for 1 minute. Remove the lid and allow to cook for a further minute to dry off any liquid and slightly caramelise the vegetables. Turn up the heat if necessary. Remove from heat but do not cover the pan or the vegetables would go soggy. They should have some crunch left in them.
6. Place a medium sized frying pan on medium heat. Add the YesChilli to the hot pan and allow it to start sizzling before tossing in the chopped garden eggs and a pinch of salt. Stir occasionally for about 30 seconds before adding about 3 tablespoons of water. Stir gently ensuring the garden eggs are well coated with the sauce. Allow to cook for about 3-4 minutes until the water has evaporated. Remove from heat.