Cheater’s Scallion “Pancake” topped with Autumn Stir-Fry

Autumn Stir-Fry
2/3 lb. ground pork (you could also use ground chicken or turkey; we like this with the pork because it’s moist and extra-flavorful)
2 tsp. toasted sesame oil
1 1/2 tablespoons neutral-flavored oil for high heat (coconut oil works well here)
2 tsp. grated fresh ginger
3 cloves garlic, minced
1/2 tsp. crushed red pepper flakes
2 cups diced butternut squash or pumpkin
1 1/2 cups diced red bell pepper
4 cups loosely packed baby spinach leaves or shredded kale
1/4 cup water
2 tablespoons soy sauce or tamari
1 tablespoon rice wine vinegar

In a large skillet over medium-high heat, saute the garlic, ginger, and red pepper in the sesame and coconut oils for about 30 seconds, just until fragrant.  Add the ground pork and cook, stirring frequently, until the pork is lightly browned.
Add the butternut squash and peppers and stir to combine.  Pour in the water, cover the skillet, and allow to cook for 5-7 minutes, just until the squash is tender.  Remove the lid from the pan, add the spinach, and cook, stirring, until the spinach is wilted.  Add the soy sauce and rice wine vinegar and cook for an additional 2 minutes.
Taste, add salt as needed (this will entirely depend on your soy sauce), and serve hot with Cheater Scallion “Pancakes.”

Cheater Scallion “Pancakes”

Cheater Scallion “Pancakes”
8 flour tortillas, preferably whole-wheat
2 eggs
pinch salt
1 tablespoon toasted sesame oil
4 tablespoons minced scallions (whites and light green parts)
1 tablespoon high-heat oil (coconut oil is fine)

Beat the eggs, salt, and sesame oil in a small bowl until evenly combined and frothy.
Heat the oil in a skillet over medium heat.  Liberally brush both sides of a flour tortilla with the egg mixture.  Lay the coated tortilla in the hot oil and sprinkle liberally with about 1 tablespoon of scallions.  Top with a second tortilla and liberally brush the top with more of the egg mixture.
Cook the “pancake” until golden brown and slightly crisp, flipping once.  (About 2-3 minutes per side.)  Remove from the skillet and cut into wedges.  Repeat with the remaining tortillas, egg mixture, and scallions.