# What You Need:
→ Vegetables
01 - Green cabbage, cored and finely shredded — about 800 g (1.75 lb; one medium head)
02 - Large carrot, julienned (1 large)
03 - Red bell pepper, thinly sliced (1)
04 - Scallions, sliced; separate white and green parts (3 scallions)
05 - Garlic, minced (2 cloves)
06 - Fresh ginger, grated (15 mL / 1 tbsp)
→ Protein
07 - Large eggs, lightly beaten (2 eggs)
08 - Cooked chicken breast, or cooked shrimp, or firm tofu, sliced — choose one (300 g; about 10.6 oz)
→ Sauce
09 - Tamari (gluten-free) or soy sauce, 45 mL (3 tbsp)
10 - Fish sauce (or additional tamari for vegetarian), 30 mL (2 tbsp)
11 - Fresh lime juice, 22.5 mL (1 1/2 tbsp), plus extra wedges for serving
12 - Unsweetened peanut butter, 15 mL (1 tbsp)
13 - Sweetener: erythritol, monkfruit, or honey, 15 mL (1 tbsp)
14 - Chili flakes or Sriracha, 1 tsp (optional, to taste)
→ Toppings
15 - Roasted unsalted peanuts, roughly chopped, 50 g (about 1.8 oz; ≈1/3 cup)
16 - Fresh cilantro leaves, to taste
17 - Extra lime wedges, for serving
# Directions:
01 - Whisk tamari, fish sauce (or extra tamari), lime juice, peanut butter, sweetener and chili flakes or Sriracha in a small bowl until smooth; set aside.
02 - Heat a large nonstick skillet or wok over medium-high heat, add a small splash of neutral oil, then sauté minced garlic, grated ginger and the white parts of the scallions for about 1 minute until fragrant.
03 - Add shredded cabbage, julienned carrot and sliced bell pepper to the pan and stir-fry, tossing frequently, for 4–5 minutes until vegetables are just tender but retain crispness.
04 - Push the vegetables to one side of the pan, crack the beaten eggs into the cleared space and scramble until just set, then combine the eggs with the vegetables.
05 - Add the cooked chicken, shrimp or tofu to the pan, pour the prepared sauce over everything, and toss thoroughly to coat; cook for another 2–3 minutes until heated through and flavors meld.
06 - Remove from heat and scatter the green parts of the scallions, chopped peanuts and cilantro over the top; serve immediately with lime wedges.
