Ingredients:

• 1 head of broccoli, cut into small florets
• 1 cup snap peas, trimmed
• 2 baby bok choy, sliced
• 1-inch piece of fresh ginger, peeled and grated
• 3 green onions, thinly sliced
• 2 tablespoons Bragg liquid aminos
• 2 cloves garlic, minced or pressed
• 1 tablespoon sesame oil
• 1/4 teaspoon black pepper
• 2 large eggs

‍

Instructions:

1. Begin by washing and chopping all of your vegetables. Cut the broccoli into small florets, trim the snap peas, and slice the bok choy into thin pieces. Set aside.
   
2. Peel and grate the fresh ginger and thinly slice the green onions. Set aside.
   
3. In a small bowl, whisk together the Bragg liquid aminos, minced garlic, sesame oil, and black pepper. Set aside.
4. Add your cashews to a fry pan, and fry on low until they are golden. Set aside.
   
5. Boil water in a small pot, once water is boiling add the broccoli florets and blanch for 5 mins, until bright green. Drain and run under cool water and set aside.
6. Heat a large skillet over medium-high heat. Once the skillet is hot, add a drizzle of olive oil and swirl to coat the pan.
7. Stir-fry the ginger and green onions for 2-3 minutes, until they become fragrant. Next add the blanched broccoli, the snap peas and bok choy to the pan, stir-fry for an additional 2-3 minutes, until the vegetables are crisp-tender.
8. Pour the sauce over the vegetables and stir-fry for an additional minute, until the sauce is evenly distributed and the vegetables are coated.
9. Push the veggies to one side of the pan and crack the two eggs into the pan, stir them until they begin to cook through. Once the eggs are cooked, toss them through the vegetables until they are evenly distributed.
10. Serve while still hot, add the cashews, fresh cilantro and a dash of furikake to the top.
    
    VOILA, enjoy!