Ingredients
- 1-2 cabbages, chopped or shredded
- 2-3 scallions, chopped
- 2-3 carrots, chopped
- Bunch of kale, roughly chopped
- Bag of Asian greens
- 1-2 zucchinis, sliced
- 1-2 minced garlic scapes
- 1 tsp minced fresh ginger (optional)
- 1 tbs seasoned rice or cider vinegar
- ½ tbs soy sauce
- ½-1 tbs lemon juice
- sea salt & pepper, to taste
- 2 tsp curry powder (optional)
- ½ tbs oil, for skillet
- 2-3 radishes or kohlrabi, thinly sliced or grated (optional)
Directions
- Prepare all your vegetables by cleaning and chopping them. Heat the oil to medium-high and add in the scallions, carrots, minced garlic scapes, and ginger. Heat for a minute or two. Stir with a rubber spatula or wooden spoon.
- Add in the cabbage and zucchini. Add in the vinegar, soy sauce, lemon juice, salt, pepper, and curry powder (if using). Stir together.
- Frequently stir while cooking everything for around 20 minutes. In the last 4 or 5 minutes of cooking, add in the kale and Asian greens.
- Remove from heat and serve right away, top with radishes or kohlrabi.
