Ginger-Soy Tatsoi Stir-Fry with Carrots, Cabbage & Crispy Tofu (or Chicken)

Ingredients

Stir-Fry

• 1 large bunch tatsoi, washed and chopped

• 1 cup carrots, julienned or thinly sliced

• 2 cups green or Napa cabbage, shredded

• 8 oz protein of choice:
  tofu (pressed & cubed), OR
  chicken breast or thighs (thinly sliced), OR
  shrimp (peeled & deveined)

• 2 tbsp neutral oil (canola, avocado, or peanut)

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 scallions, sliced

Sauce

• 3 tbsp soy sauce or tamari

• 1 tbsp rice vinegar

• 1 tbsp honey or brown sugar

• 1 tsp sesame oil

• ½ cup broth or water

• 1 tsp cornstarch

Optional Finish

• Sesame seeds

• Chili crisp or sriracha

• Lime wedge

Instructions

1. Mix your sauce - Whisk all sauce ingredients in a small bowl. Set aside like a secret weapon.

2. Cook the protein - Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Cook protein until browned and cooked through. Remove and set aside.

3. Add remaining oil. Sauté garlic, ginger, and scallions for 30 seconds until fragrant.

4. Add carrots and cabbage. Stir-fry 2 to 3 minutes until slightly softened but still lively.

5. Add tatsoi and toss just until wilted, about 1 minute.

6. Bring it together - Return protein to pan. Pour in sauce. Stir until glossy and thickened, about 1 to 2 minutes.

7. Finish & serve - Sprinkle sesame seeds, add chili crisp if desired, and serve over jasmine rice, brown rice, or noodles.

Flavor Variations

• Miso version: swap 1 tbsp soy sauce for white miso

• Peanut-lime: add 1 tbsp peanut butter + squeeze of lime

• Garlic-heavy: double garlic (your future self forgives you)