These two recipes (serve with rice if you like) make a meal. Adapted from The Clean Food Club blog, by sharer Alice Kathryn Richardson.
Makes four servings
4 large eggs, lightly beaten
2 chicken breasts
1 head of lettuce
1 bunch garlic scapes, sliced thin
1 bunch of bok choy, chopped
1 bunch of scallions, sliced thin
2 Tbsp. ginger, minced
8 oz Shiitake mushrooms, sliced thin
½ cup Peanuts, crushed
1 cup Soy Sauce
8 tbsp. Olive oil
Sesame seeds (optional)
Heat 2 tbsp olive oil in a large non-stick pan over medium high until hot
Add chicken breasts. Cook 3 – 4 minutes on each side until done. Transfer to a cutting board and chop into very small pieces.
Heat 2 tbsp olive oil in the same pan, add scallions, scapes, half the mushrooms and 1 Tblsp ginger. Cook approx. 5 minutes or until vegetables have cooked down slightly.
Add the chopped chicken and peanuts, and drizzle with soy sauce. Toss to thoroughly combine. Transfer to a serving dish.
While the vegetables cook, wash and cut just the bottom off the head of lettuce. Place lettuce leaves on a serving dish.
Wipe the pan clean from the chicken breasts and heat another 2 tbsp olive oil.
Add the eggs. Cook 2 – 3 minutes or until eggs are set. Transfer the eggs to a cutting board and slice into long strips.
Heat another 2 tbsp olive oil in the same pan.
Add the remaining mushrooms, bok choy, scallions and remaining ginger. Cook for 3 – 5 minutes or until mushrooms are browned.
Add the eggs back to the pan and drizzle with soy sauce. Toss to thoroughly combine.
Transfer to a serving dish, and top with the optional sesame seeds.