Ingredients:
2 cups chopped raab
2 cups chopped greens
1 bunch scallions
1/2 cup fresh cilantro leaves, roughly chopped
2 eggs
1/4 cup lime juice
3 tbsp. Hoisin sauce
2 tbsp. fresh ginger, grated
1/2 tsp. red pepper flakes
1 tbsp. honey
4 tbsp. peanut oil or sesame oil
Directions:
In a mixing bowl combine lime juice, hoisin sauce, ginger, red pepper, honey, & cilantro, set aside. In a large skillet or wok heat the peanut oil over medium & add in the raab, greens, & scallions stir frying for 1 minute or until the greens reach a darker color. (We harvest our greens & raab when they are still very tender- unlike grocery store collards- so be careful not to over cook them). Crack the 2 eggs over the vegetables & continue stir frying until the eggs are scrambled through. Pour the cilantro sauce over the stir fry & serve hot over Jasmine rice or rice noodles.
