How to Make Delicious Silverbeet, egg and coconut stir fry

How to Make Delicious Silverbeet, egg and coconut stir fry Delicious, fresh and tasty.

Silverbeet, egg and coconut stir fry. Three delicious silverbeet recipes that will save you money and time in the kitchen. My mum being Croatian grew up eating silverbeet too. The three simple recipes I share with you below I learned from my mum and grandmother.

Silverbeet usually has a white stalk, however, red beet is sometimes available; it has the same green Silverbeet suits quick cooking methods like stir frying, steaming or microwaving.

Simple to grow, even simpler to cook and eat.

Add the silverbeet to the egg mixture and stir to combine.

You can cook Silverbeet, egg and coconut stir fry using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Silverbeet, egg and coconut stir fry

1. You need 150 g of coconut flaked dried (shredded or desecated isn't as good).

2. It’s 4 of eggs.

3. Prepare 15 ml of macadamia nut oil.

4. It’s 1 bunch of silverbeet.

5. You need 15 ml of coconut oil.

6. You need 80 g of ginger (grated).

7. Prepare 2 cloves of garlic.

8. You need 50 ml of rice wine.

9. It’s 1/2 bunch of spring onions.

10. You need 50 ml of hoisin sauce.

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Heat a large non-stick frying pan over medium heat, add butter and eggs and stir with a wooden spoon until very.

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Silverbeet, egg and coconut stir fry instructions

1. Toast the flaked coconut in hot fry pan without oil (be careful, it burns easily), then set aside..

2. Beat the eggs, and heat the macadamia nut oil in a pan, cook the eggs in batches making as many thin omelettes as you can..

3. When cool enough, roll the omelettes and slice thinly and set aside..

4. Slice the leaves off the either side of silverbeet leaving the tough central stem..

5. Thinly slice the stems and coarsely shop the leaves, but keep them separate..

6. Heat the coconut oil in a fry pan till very hot, and fry the silverbeet stems, ginger and garlic for 2-3 minutes..

7. Add the silverbeet leaves to the pan with the rice wine and partially cover (I normally use a saucepan lid a bit smaller than the fry pan) fry for another 3-4 minutes..

8. Stir in the hoisin sauce, finely sliced spring onions and egg..

9. Serve over brown rice with the toasted coconut sprinkled on top..

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Spread the silverbeet mixture evenly over the base.

Top with the remaining pastry and trim excess.

This coconut chicken stir fry is perfumed with an assortment of spices to make a dish that goes well over rice or pasta.