2 TBSP extra virgin olive oil
1/2 small yellow onion, diced
1 large scallion, trimmed and chopped
1.5 TBSP fresh cilantro
1.5 servings vegan chicken or extra firm tofu
2 cups shredded cabbage
1/2 cup baby corn, chopped
1/3 cup bamboo shoots, chopped
1/2 tsp powdered ginger
1/2 tsp wasabi powder
Low sodium soy sauce, rice wine vinegar and sesame oil (season to taste)
In a large sauté pan, heat your olive oil.
Add the onions, cilantro and scallions and cook until the onions are translucent.
Add the vegan chicken and cabbage. After a few minutes add splashes of the sesame oil, soy sauce and rice wine vinegar. Taste as you go to adjust to your liking.
Mix in the bamboo shoots, baby corn, ginger and wasabi. Continue to mix well, adjusting all seasoning to your preference. Serve hot.