Ingredients
- 2 tbsp high heat oil (ghee, avocado, pecan, or coconut)
- 4 cups spiralized potato (approximately two large red potatoes)
- 1/2 cup sliced okra (approximately 2-3 large okra)
- 1/2 cup chopped purple podded long beans (cut into 2″ pieces)
- 2 tbsp green onion
- One egg per serving
- sea salt
- coriander to taste (approx 1/8 tsp)
- optional red pepper flakes to taste
- – Pecan Basil Pesto –
- 1/2 cup pecans
- 1 cup basil
- 1 tbsp lemon juice (approx 1/2 to 1 lemon)
- 1/4 cup olive oil
- 1 garlic clove
- 1/4 tsp sea salt
- – Cultured Guru Kimchi –
Directions
1. Wash and dry potatoes. Spiralize em.
2. Prepare your pesto: place the pecans in your food processor or blender, and pulse until broken down and even in size. Add remaining ingredients and process until well incorporated.
3. Prepare the stir fry:
A. Heat oil over high heat until smoking. Add okra and cook 2-4 minutes, until they begin to brown.
B. Turn the heat down to medium high and add the long beans, stirring continually as they both cook for another 2 minutes.
C. Add spiralized potato and sauté until reduced in size and softened (approximately another 4 minutes).
D. Add green onion and optional scrambled egg, stirring continually, or
E. In a separate pan, fry your eggs until desired yolk consistency is achieved.
4. Plate your bowl: Place the stir fry in your bowl, topping with the optional egg if you did not scramble it in,1/4 cup kimchi, and a generous portion of pesto.
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