Simple Recipe. Have been using a lot of egg yolks to make TKG lately. Left with a lot of egg whites. Lightly toasted pine nuts & sakura ebi for extra flavors. Used edamame as a vegetable to add texture. Good with rice. Can substitute ingredients with anything similar. Recipe inspired by Cantonese Stir-Fried Milk. Will try to add Yamaimo next time.
Ingredients:
Egg Whites
Edamame Beans (few)
Pine Nuts (handful)
Sakura Ebi (handful)
Soymilk or Milk (a splash, optional)
Salt
Recipe:
1. Boil Edamame with a sprinkle of salt & let cool. Remove beans from shell.
2. Toss Sakura Ebi & Pine Nuts in pan with a sprinkle of oil. Set aside.
3. Stir fry Egg White a a little bit of oil until set, sprinkle salt (can add a bit of soy milk or milk to water it down).
4. Mix with Edamame Beans. Top with Sakura Ebi & Pine Nuts for garnish.
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| Stir-Fried Egg White (current recipe) |
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| 1st version: 大良炒鮮奶 Cantonese Stir-Fried Milk with Snow Crab Meat & Sakura Ebi & Pine Nuts |
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