Pipian Stir-Fry


1/2 bell pepper, washed, seeded, cut into bite-sized pieces

1 small tomato, washed, seeded, cut into bite-sized pieces

3 (1/8-inch) slices onion

5 cups pipian*, washed, cut into pieces, and steamed

1 tablespoon olive oil 

2 eggs, beaten

dash of salt and pepper

*For information on pipian, visit: www.worldcrops.org

  1. Wash and prepare vegetables.
  2. In a medium skillet, heat olive oil.
  3. Add bell pepper, tomato, and onion, stirring and shaking the pan gently for three minutes or until the vegetables are crisp and tender.
  4. Add the pipian and eggs.
  5. Stir three or four minutes, or until eggs are fully cooked.
  6. Season with salt and pepper.
  • Add tomato or marinara sauce to the stir-fry and serve with whole-wheat pasta. 
  • Serve over brown rice. 
  • Add cooked chicken or lean steak for a hearty stir-fry. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 80

Fruits and Vegetables: 1 cup

Fat: 4.5 g

Fiber: 3 g

Sodium: 50 mg


This material was developed by the UMass Extension Nutrition Education Program.

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