-
1
If using chard and the stems are wide, dice the thick part of the stems (discard the stringier, tapering part of the stems); you should have 1 to 1 1/2 cups diced stems.
-
2
Stack greens and cut in slivers, or coarsely chop.
-
3
You should have 7 or 8 cups chopped greens (they will lose volume when they wilt in the stir-fry).
-
4
Combine chopped garlic and ginger in a small bowl or ramekin.
-
5
Beat eggs in a bowl and season with a pinch of salt.
-
6
Prepare the other ingredients and place in separate bowls within arms reach of your burner.
-
7
Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
-
8
Swirl in 2 teaspoons of oil by adding it to the sides of the pan and swirling the pan.
-
9
Make sure that the bottom of the wok or pan is coated with oil and add eggs, swirling the wok or pan so that the eggs form a thin pancake.
-
10
Cook 30 60 seconds, until set.
-
11
Using a spatula, turn pancake over and cook for 5 to 10 more seconds, until thoroughly set, then transfer to a plate or cutting board and quickly cut into strips, using the edge of your spatula or a knife.
-
12
Swirl another tablespoon of oil into wok or pan and add tofu.
-
13
Stir-fry for a minute or two, until it begins to color, and remove to a plate.
-
14
Swirl in remaining oil and add garlic and ginger.
-
15
Stir-fry no more than 10 seconds and add chard stems and red pepper.
-
16
Stir-fry for 2 minutes, until crisp-tender, and add cabbage and light part of the scallions.
-
17
Stir-fry for 1 minute and add greens.
-
18
Stir-fry until leaves wilt, 1 to 2 minutes, and add rice and quinoa.
-
19
Stir-fry, scooping up the grains with your spatula then pressing them into the hot wok or pan and scooping them up again, for about 2 minutes.
-
20
Add soy sauce, the dark green part of the scallions, tofu, eggs and cilantro, stir for about 30 seconds, remove from heat and serve.
