Shredded cabbage in tamari-peanut-lime sauce with eggs and chicken, shrimp or tofu, topped with peanuts and lime.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage, cored and finely shredded (about 1.75 lb / 28 oz)
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, white and green parts separated, sliced
05 - 2 garlic cloves, minced
06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon neutral oil (vegetable or canola) for stir-frying
→ Protein
08 - 2 large eggs
09 - 10.5 oz cooked chicken breast, cooked shrimp, or firm tofu, sliced (choose one)
→ Sauce
10 - 3 tablespoons tamari (or soy sauce)
11 - 2 tablespoons fish sauce (or additional tamari for vegetarian)
12 - 1 1/2 tablespoons fresh lime juice
13 - 1 tablespoon unsweetened peanut butter
14 - 1 tablespoon erythritol, monk fruit sweetener, or honey
15 - 1 teaspoon chili flakes or sriracha (optional)
→ Toppings
16 - 1/3 cup roasted unsalted peanuts, roughly chopped (about 50 g)
17 - Fresh cilantro leaves, to taste
18 - Extra lime wedges, for serving
# How To Make It:
01 - Whisk tamari, fish sauce (or extra tamari), lime juice, peanut butter, chosen sweetener and chili flakes or sriracha in a small bowl until smooth; set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat, add the neutral oil, then sauté the minced garlic, grated ginger and the white parts of the scallions for about 1 minute until fragrant.
03 - Add the shredded cabbage, julienned carrot and sliced bell pepper to the pan and stir-fry for 4–5 minutes, tossing frequently until the vegetables are tender but still retain a crisp bite.
04 - Push the vegetables to one side of the pan, crack the eggs into the cleared space and scramble them until just set, then fold the eggs into the vegetables to combine.
05 - Add the sliced cooked chicken, shrimp or tofu to the pan, pour the prepared sauce over everything and toss thoroughly, cooking for 2–3 minutes until heated through and evenly coated.
06 - Remove the pan from the heat, sprinkle with the green parts of the scallions, chopped peanuts and cilantro; add extra lime wedges and a dash of toasted sesame oil if desired.
07 - Transfer to plates or a serving platter and serve while hot for best texture and flavor.
