# Components:
→ Vegetables
01 - 1 medium head green cabbage (about 1 lb 12 oz), cored and finely shredded
02 - 1 large carrot, julienned
03 - 1 red bell pepper, thinly sliced
04 - 3 scallions, white and green parts separated, thinly sliced
05 - 2 cloves garlic, minced
06 - 1 tablespoon fresh ginger, grated
→ Protein
07 - 2 large eggs
08 - 10.5 ounces cooked chicken breast, shrimp, or firm tofu, sliced (choose one)
→ Sauce
09 - 3 tablespoons tamari or soy sauce (use gluten-free tamari if needed)
10 - 2 tablespoons fish sauce (or additional tamari for vegetarian option)
11 - 1.5 tablespoons fresh lime juice, plus extra wedges for serving
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 - 1/3 cup roasted unsalted peanuts, roughly chopped (about 1.75 oz)
16 - Fresh cilantro leaves, for garnish
17 - Extra lime wedges, for serving
# Method Steps:
01 - Whisk tamari, fish sauce, 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 a splash of neutral oil, then sauté 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, tossing constantly and stir-frying 4 to 5 minutes until vegetables are tender-crisp.
04 - Push the vegetables to one side of the pan, crack in the eggs and scramble them until just set, then combine scrambled eggs with the vegetables.
05 - Add the sliced cooked chicken, shrimp, or tofu to the pan, pour the reserved sauce over everything and toss thoroughly, cooking 2 to 3 minutes until heated through and evenly coated.
06 - Remove from heat and scatter the green parts of the scallions, chopped peanuts and cilantro over the top; serve immediately with lime wedges.
