Shredded cabbage stir-fried with tamari-peanut sauce, lime, peanuts, and choice of chicken, shrimp, or tofu.
# What You'll Need:
→ Vegetables
01 - 1 medium green cabbage, cored and finely shredded (about 1.75 lb; yields ~10 cups)
02 - 1 large carrot, julienned (about 1/2 cup)
03 - 1 red bell pepper, thinly sliced (about 1 cup)
04 - 3 scallions, sliced — separate white and green parts
05 - 2 garlic cloves, minced (about 1 teaspoon)
06 - 1 tablespoon fresh ginger, grated
→ Protein
07 - 2 large eggs
08 - 10.5 ounces cooked chicken breast, shrimp, or firm tofu, sliced (about 1 1/4 cups) — choose one
→ Sauce
09 - 3 tablespoons tamari or soy sauce (use gluten-free tamari if required)
10 - 2 tablespoons fish sauce (or 2 tablespoons additional tamari for a vegetarian option)
11 - 1 1/2 tablespoons fresh lime juice (about 1 lime)
12 - 1 tablespoon unsweetened peanut butter
13 - 1 tablespoon erythritol, monk fruit sweetener, or honey
14 - 1 teaspoon chili flakes or Sriracha (optional, to taste)
→ Toppings
15 - 1.75 ounces roasted unsalted peanuts, roughly chopped (about 1/3 cup)
16 - Fresh cilantro leaves, for garnish
17 - Extra lime wedges, for serving
# Steps:
01 - In a small bowl, whisk together tamari, fish sauce (or extra tamari), lime juice, peanut butter, sweetener, and chili flakes or Sriracha until smooth; set aside.
02 - Warm a large nonstick skillet or wok over medium-high heat, add a splash of neutral oil, then sauté the minced garlic, grated ginger and the white parts of the scallions for approximately 60 seconds until fragrant.
03 - Add shredded cabbage, julienned carrot and sliced red pepper to the pan; stir-fry for 4–5 minutes until vegetables are just tender but retain crispness.
04 - Push vegetables to the side of the skillet, crack the eggs into the empty space and scramble gently until just set, then combine the eggs with the vegetables.
05 - Incorporate the cooked chicken, shrimp, or tofu, pour the prepared sauce over the mixture, toss thoroughly to coat, and cook for an additional 2–3 minutes until heated through.
06 - Remove from heat, scatter the green parts of the scallions, chopped peanuts and cilantro over the top, and add lime wedges to the plate.
07 - Serve immediately while hot, offering extra lime and Sriracha at the table for adjustment to taste.
