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Soy and Ginger Vegetables with Egg Rolls

Fresh vegetables with asian flavours
Home » Recipes » Soy and Ginger Vegetables with Egg Rolls

Recipe Details

Estimated time:
10 Clock icon

Servings: 1


 Chicken stock1 Tbsp.
 Cold water3 Tbsp.
 Field Mushroom1 (large)
 GingerFresh (grated, to taste)
 Soy sauce (low sodium)1 Tbsp.



Beat eggs well with the water and a pinch of salt.


Add egg mixture to a hot non-stick fry pan, turn heat down to medium, and cook for a few minutes without stirring. Once it’s set (there is no ‘wobble’), take the fry pan off the heat and put it off to the side.


While the egg is cooking cut the broccoli into smallish florets, and slice the mushroom thinly. (Any vegetables you have to hand that are allowed on the Dukan diet will be fine here.)


Combine the soy, chicken stock and grated ginger.


Heat a non-stick fry pan over high heat, add the vegetables, and then add the soy mixture. If your pan is hot enough the soy mixture will bubble and steam straight away. This cooks quickly so once most of your liquid has evaporated take it off the heat.


Now take your ‘egg pancake’, which should have come away from the sides as it cooled down. Roll it carefully into a log in the pan, then lift out the log and slice it up.


Add your vegetables to a bowl and top with sliced egg.


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