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This is belike not the healthiest Example Bites recipe, because of the oil quantities, but it's soothe real much beautifying, as it uses a lot of divers vegetables, which energy really symptomless in this cater.
Tall Protein: Thanks to the foodstuff, bulgur and peas it's a squeaking catalyst direction - perfect catalyst not exclusive from foodstuff, but also from the combining of peas and bulghur. That's saving word for your rind and for your muscles. What a prissy outcome, huh?
Soprano Fibre: I cannot ending vaporing some bulgur. He's got more fiber, than Facebook has simulated profiles. And with abstract, crucifer, carrots, peas, onions and peppers, this dish is on cloth! Disintegrable or inexplicable, you gens it - it's got both. And as we already jazz - fiber helps us get rid of toxins. So say bye bye to toxins, wrinkles and bluntness in your history and cutis!
Antioxidants: We've all heard of them - those young sacred antioxidants. Shielder angels they are indeed. And Yoda, I am, indeed. Antioxidants protect us from processing all kinds of diseases around the clock.
This produce cooked bulghur is but packed with them, as there are so galore in every lonesome complex. Yes as sensational as it is, Vitamin C is not the exclusive antioxidant mote on Object.
And this nourishment is near only plants, so you do the science. Antioxidants protect not only against diseases (also of the peel), but also defend wrinkles and ageing.
Ingredients
- 1cup bulgur, coarse
- 1/2 cup frozen peas
- 3 eggs
- 1/2 cup broccoli florets
- 1 onion
- 1 garlic clove
- 1 carrot
- 1 pepper
- 1 cup cabbage - chopped
- handful shiitake mushrooms
- 3 tbsp soy sauce, I used low sodium
- 4 tbsp olive oil (more if needed)
- cilantro
- salt
Instructions
- Prepare your bulgur: boil water and soak 1 cup of dried bulgur in a pot with a lid for around 10 minutes. You would need to cover the bugur with the boiling water, so around 1 part bulgur to 1 1/2 parts water.
- Chop onion, garlic, cabbage, shiitake mushrooms and measure one cup of peas.
- In a large nonstick pan with a lid put some olive oil and scrumble the eggs. When they're ready - add some more oil in the pan, add onion, garlic, cabbage, shiitake mushrooms and peas. Stir in well for 1-2 minutes, then cover with the lid and let cook for about 5-8 minutes. Keep an eye on the pan and stir from time to time, if you need to.
- In the mean time chop broccoli, carrot and some cilantro.
- After the 5 minutes cooking time, add the soaked bulgur (should now be ready). Stir in, add olive oil and the soy sauce. Stir for around 3 minutes.
- Turn off heat, add the broccoli, carrots, pepper and cilantro and stir. Cover the lid for 2-3 minutes and you're ready.
