This dish is simple and you can make it custom to your family. It’s great for a quick meal on a busy evening too. For meat lovers, you can add beef, chicken, or seafood. For vegetarians, you can use eggs for the extra protein instead of meat. For Vegans, you can use nuts and seeds for extra protein. 
What you need: 1 large bag of coleslaw mix 1-2Tbsp Sesame oil 3-4 garlic cloves crushed Fresh or powdered ginger (to taste) Soy sauce or coconut aminos Pepper to taste 2 Shredded chicken breasts (on a nigh when I’m in a hurry and don’t have shredded chicken already to go in the fridge, I throw in a can of chicken from Sams. No judgement please. I do this on occasion when I’m not as prepared as I like to be.) 2 cups cooked quinoa or brown rice What to do: Heat skillet or wok with sesame oil and crushed garlic. Then add bagged coleslaw and a small bit of water to help the cabbage wilt. Then once the cabbage is wilted a bit, add chicken, or scrambled eggs, pepper, ginger, and a little bit of soy sauce. Heat until ready. While your cooking the above mixture, cook your quinoa or rice. Once everything is ready, put mixture over quinoa or rice and add any extra add ons and enjoy. (I served this with a side of cinnamon apples) Add ons: Crushed red pepper Turmeric Sunflower seeds Peanuts or cashews, other nuts Soy sauce or coconut aminos Scrambled eggs 
