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15 minute Tomato, Egg, Cucumber with Scallions Stir-Fry Recipe

Scallions

Scallions are found in many traditional Chinese dishes. They are used alongside garlic and ginger to not only add flavor to dishes but also boost the immune system. Scallions have long been used as nutritional medicine. Research shows scallions can kill viruses, bacteria and fungi. Eat plenty of this vegetable to keep your immune system supported.


15 minute Tomato, Egg, Cucumber Stir-Fry Recipe

Organic heirloom tomatoes, cucumbers, scallions, and eggs are now available at our local farmers markets. You may order in advance for curbside pickup at these favorite farmers market locations.


This easy 15 minute dish is packed with nutrients that nourish the immune system, support the lungs, and detoxify the body. Tomatoes benefit the lungs and immune system. Cucumbers show antioxidant behavior and help remove toxins from the body. This classic dish can be enjoyed alone or on a bed of noodles or rice.


Ingredients:

  • 3 large eggs

  • 3 medium sized tomatoes, washed and chopped into bite sized pieces

  • 3 scallions, washed, roots removed and chopped into 1 cm slices

  • 3-4 Persian seedless cucumbers, peeled lightly and cut into bite sized pieces

  • 2 tablespoons olive oil

  • White or black pepper and salt to taste

Steps:

  1. Crack eggs into a large bowl and add salt and pepper. Beat eggs until smooth.

  2. Heat 1 tablespoon of olive oil in a pan at a high heat.

  3. Pour the beaten eggs into the pan and stir-fry, breaking the egg into bite-sized pieces.

  4. Remove the cooked eggs into a bowl.

  5. Add the remaining olive oil and scallions to the pan. Stir-fry until aromatic.

  6. Add the tomatoes and stir-fry for 2 minutes.

  7. Add cucumber and stir-fry for 2 minutes.

  8. Add the eggs back into the pan and stir-fry for 1 minute.

  9. Add salt and pepper to taste.

References:


Neuman I, Nahum H, Ben-Amotz A. Reduction of exercise-induced asthma oxidative stress by lycopene, a natural antioxidant. Allergy 2000;55:1184-9.


Luo, C., & Wu, X. G. (2011). Lycopene enhances antioxidant enzyme activities and immunity function in N-methyl-N'-nitro-N-nitrosoguanidine-enduced gastric cancer rats. International journal of molecular sciences, 12(5), 3340–3351. https://doi.org/10.3390/ijms12053340


Rodríguez-García, C., Sánchez-Quesada, C., Toledo, E., Delgado-Rodríguez, M., & Gaforio, J. J. (2019). Naturally Lignan-Rich Foods: A Dietary Tool for Health Promotion?. Molecules (Basel, Switzerland), 24(5), 917. https://doi.org/10.3390/molecules24050917


Lee, J.-B., Miyake, S., Umetsu, R., Hayashi, K., Chijimatsu, T., & Hayashi, T. (2012, October 15). Anti-influenza A virus effects of fructan from Welsh onion (Allium fistulosum L.). Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/23442670


Ueda, H., Takeuchi, A., & Wako, T. (2013). Activation of immune responses in mice by an oral administration of bunching onion (Allium fistulosum) mucus. Retrieved from https://www.ncbi.nlm.nih.gov/pubmed/24018671

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