Chinese Cabbage and Mushroom Breakfast Stir-Fry

Chinese · 25 min · vegetarian, gluten-free, dairy-free, keto, low-carb, paleo

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Ingredients

• 4 cups, chopped Chinese cabbage
• 1 cup, sliced Shiitake mushrooms
• 4 large Eggs
• 3, minced Garlic cloves
• 1 inch, minced Ginger root
• 2 tbsp Coconut aminos
• 1 tbsp Sesame oil
• 2, sliced Green onions
• to taste Salt
• to taste Black pepper

Method

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and ginger; sauté for 1 minute until fragrant.
3. Add sliced shiitake mushrooms; cook for 3-4 minutes until tender.
4. Stir in chopped Chinese cabbage; cook for 4-5 minutes until wilted and slightly browned.
5. Push vegetables to the side of the skillet; crack eggs into the empty side and scramble until just set.
6. Mix eggs into the vegetables, then add coconut aminos, salt, and pepper; cook for another 2 minutes.
7. Remove from heat and garnish with sliced green onions.
8. Serve hot, directly from the skillet.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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