Servings: 2Prep: 10 minutesTotal: 20 minutes Ingredients 4 tablespoons canola oil1 tablespoon minced ginger1 red onion, thinly sliced1-2 serrano chilies, stemmed and minced3 cups thinly sliced green cabbagekosher salt, to taste1 1/2 cups cooked meat of your choice (braised short rib or oxtail, heck even leftover chicken)2 pieces of tingmo or paratha, thinly sliced1/2 cup stock1/4 cup mint chutney1 cup fresh cilantro2 large eggs2 tablespoons pickled onion Directions 1. Heat 3 tablespoons of the oil in a large skillet over medium-high. Add the ginger, onion, and chilies and cook until slightly soft and golden, about 2 minutes. Add the cabbage and cook an additional 3 minutes. Season with salt. 2. Add in the meat and tingmo and cook 2 minutes,[…]