This recipe transforms humble egg whites into a light, protein-rich main starring vibrant spring vegetables. Inspired by wok technique, the egg whites stay cloud-like and tender, while the veggies bring snap and color. High-heat cooking creates that elusive wok hei flavor, and a finish of sesame oil adds depth. With a quick toss and a few fresh ingredients, this stir-fry is perfect for a warm British Columbia day—delicate, healthy, and full of texture. Great on its own or served over steamed rice for a more substantial meal.
Ingredients
Instructions
In a medium bowl, whisk the egg whites with salt and white pepper until frothy but not stiff.
Heat a wok or large nonstick skillet over high heat until just smoking. Add avocado oil and swirl to coat.
Immediately add the white parts of the green onion and garlic. Stir-fry for 10 seconds until fragrant.
Add sugar snap peas and red bell pepper. Stir-fry, tossing constantly, for 2 minutes until just crisp-tender.
Pour in the egg whites, using a forward scooping motion to keep them moving and fluffy, scraping the bottom so they gently set but don’t brown.
Once egg whites are mostly set but still glossy (about 1–2 minutes), add spinach and soy sauce. Toss just until spinach wilts and egg whites are cooked through but soft and tender.
Remove from heat, drizzle with toasted sesame oil, and add green parts of the green onion. Plate immediately and sprinkle with sesame seeds if desired.