Servings 0
Ingredients
- 2 tbsp raw coconut oil
- 2 tsp toasted sesame oil
- 3 garlic cloves (minced)
- 1 head green cabbage (processed in a food processor until rice-like)
- 1 bunch Tuscan kale (aka dinosaur kale) (finely chopped)
- 3 large eggs
- 2 tbsp coconut aminos
- 1/2 tsp ground ginger
- 1/2 tsp red chile paste
- 4 scallions (chopped)
- 1 tbsp black sesame seeds
- Chopped peanuts (for garnish)
Instructions
- In a wok or large skillet, heat the coconut oil and sesame oil over heat. Add the garlic and cook, stirring, until translucent. Add the cabbage and kale and saute for about 3 minutes.
- In a bowl, whisk together the eggs, coconut aminos, ginger, and red chile paste. Add the egg mixture to the wok and stir until well incorporated. Cook for 2 minutes, then remove from the heat and toss in some scallions and sesame seeds. Top with a sprinkle of chopped peanuts and serve.