tag:blogger.com,1999:blog-2725443083818615532011-11-27T16:31:35.496-08:00THE ASIAN - LOW FAT, LOW CARB, HIGH FIBRE, HIGH PROTEINXIAO ZHENnoreply@blogger.comBlogger11100tag:blogger.com,1999:blog-272544308381861553.post-34842671460089977762009-03-16T20:25:00.000-07:002009-03-16T20:33:35.311-07:00<span style="color:#33cc00;">300g kidney beans, cut into tiny sections</span><br /><span style="color:#33cc00;">5 eggs</span><br /><span style="color:#33cc00;">3 tsp light soya sauce </span><br /><span style="color:#33cc00;">2 tbsp olive oil</span><br /><br /><br /><span style="color:#cc9933;">1) Stir fry kidney beans with 1/2 half tbsp oil until slightly tender, about 2 minutes.</span><br /><span style="color:#cc9933;">2) Add 1 tsp light soya sauce. If you prefer, dish the beans up and mix the sauce with the beans</span><br /><span style="color:#cc9933;"> in a bowl. </span><br /><span style="color:#cc9933;">3) Crack the eggs and beat to create a fluffy mixture. Add 1 tsp light soya sauce.</span><br /><span style="color:#cc9933;">4) Add the beans to the egg mixture.</span><br /><span style="color:#cc9933;">5) Put the remaining oil in the wok. When heated, pour the egg beans mixture gently in the oil.</span><br /><span style="color:#cc9933;">6) Fry till the egg is slightly golden brown.</span><br /><span style="color:#cc9933;">7) Serve, best hot.</span><br /><span style="color:#cc9933;"></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/272544308381861553-3484267146008997776?l=kidneybeansweggs.blogspot.com' alt='' /></div>XIAO ZHENnoreply@blogger.com0