- 2 large egg whites
- 1 large egg
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 teaspoons toasted sesame oil
- 1 pound fresh asparagus, trimmed and cut on diagonal into 1-inch pieces
- 1 bunch scallions, trimmed and cut into 1-inch pieces
- 1/2 cup frozen shelled edamame, thawed
- 3 cloves garlic, minced
- 1 tablespoon finely chopped fresh ginger
- 2 1/2 tablespoons reduced-sodium soy sauce
- 1/4 cup chopped fresh cilantro
- Whisk together egg whites, egg, and pepper in small bowl. Set aside.
- Heat oil in wok or large nonstick skillet over high heat. Add asparagus, scallions, edamame, garlic, and ginger. Stir-fry 6 minutes.
- Add egg mixture and soy sauce. Stir-fry until egg is just cooked through, about 30 seconds. Toss with cilantro.