Shredded Egg White in Chinese Gravy
This Shredded Egg White in Chinese Gravy recipe is a low-calorie, low-FODMAP, and gluten-free dish that is perfect for weight loss. It's high in protein, thanks to the egg whites, and low in calories, making it a great option for those trying to lose weight. The recipe is also low in FODMAPs, making it suitable for people with irritable bowel syndrome (IBS) or other digestive issues. However, people with an egg allergy should avoid this dish.
Nutrition Facts
Per serving
Energy
116 kcal
Protein
9 g
Carbs
14 g
Fat
3 g
Fiber
4 g
Ingredients
Egg, poultry, white, raw
4 medium (132g)
Red Bell Pepper
0.5 cup, sliced (100g)
Yellow Bell Pepper
0.5 cup, sliced (100g)
Carrot
0.5 cup, sliced (100g)
Red Onion
0.25 cup, sliced (50g)
Ginger Paste
0.25 tsp (1.25g)
Garlic paste
0.25 tsp (1.25g)
Olive Oil
1 tsp (5g)
Rice Vinegar
1 tbsp (15g)
Soy sauce
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Plain Water
0.25 small cup (60g)
Instructions
Cooking Steps
Whisk the egg whites in a bowl until foamy.
Heat oil in a pan over medium heat. Add ginger and garlic paste and sauté for 1-2 minutes until fragrant.
Add sliced onions and sauté for 2-3 minutes until they turn translucent.
Add sliced carrot and bell peppers and cook for 5-7 minutes until they are cooked, but still have a crunch.
In a small bowl, mix soy sauce, rice vinegar, and salt with 1/4 cup (60 ml) of water.
Add the egg whites to the pan and stir gently until they are cooked.
Pour the soy sauce mixture over the vegetables and egg whites. Stir gently until the sauce thickens and coats everything.
Garnish with fresh coriander leaves and serve hot.