Asian Breakfast Scramble Recipe

Asian Breakfast Scramble

Serves 6

30 minutes or fewer

This is one breakfast wake-up call you won't want to miss. Select a flavorful Chinese tea, such as jasmine or green, and pass sliced mangoes or papayas.

2 Tbs. vegetable oil
2 Tbs. minced fresh ginger
2 Tbs. minced garlic
1 onion, coarsely chopped
1 10-oz. pkg. Asian-flavored baked tofu, cut into ½-inch cubes
8 oz. bok choy, thinly sliced into ribbons
1 Tbs. hoisin sauce
2 Tbs. Chinese rice wine
1 Tbs. low-sodium soy sauce
6 large eggs, beaten
1 bunch scallions, sliced, for garnish

1. Heat oil in large wok or skillet over medium heat, and stir-fry ginger and garlic 1 minute. Add onion, increase heat to medium-high and stir-fry about 5 minutes. Add tofu, and stir-fry 1 minute. Add bok choy, hoisin sauce, rice wine and soy sauce, and stir-fry 3 to 4 minutes more, making sure bok choy shreds are evenly distributed.

2. Reduce heat to medium, and stir in eggs. Continue to cook and stir about 3 minutes more, or until eggs are cooked through. Remove from heat, garnish with scallions and serve.