Tuesday, June 19, 2012

Chineseish Stirfry

 As usual, life is insanely crazy right now. I take the National Comprehensive exam in a week, so I'm freaking out just a little.... Since I have spent the past couple weeks with my nose stuck in the books, and since I should really being studying right now, this is going to be a short one. I promise, after next week, I'll have more time to ponder on life in the Paleo world and get back to researching and blogging on all the tid-bits I learn along the way!

*Disclaimer* You cannot knock this recipe until you have tried it. Trust me, I turned my nose up at cabbage for most of my life. Just try it once & I guarantee you will be hooked, especially if you were a big Chinese food eater before you crossed over ;)
This is such a yummy meal that makes A LOT and will give you plenty of left overs making the preparation well worth it.  
I usually use my food processor for this, but wanted to make sure the results would be the same if I didn't, so the pictures of the "noodles" are not as pretty as they usually are when they are shredded perfectly in my processor, but the taste was the same! No excuses on this one!

I used our WOK, if you do not have a WOK add that to your list of things you NEED in your kitchen. It makes stirring large quantities so much easier & with it being non-stick it's a cinch to cook in & clean up! BUT, if your making this recipe before your kitchen gains a wonderful piece, use the BIGGEST pan you have or you will end up with a mess all over the stove top. (You may even want to half the recipe to fit)

What you need......

2lbs of Chicken (You could use beef as well)
1/4 cup almonds, chopped (optional)
1 can water chestnuts, sliced
1/4 cup green onion, chopped OR a shallot diced
4-8 ounces mushrooms (stems removed) sliced (cut in half)
cup of sliced pineapple (or a can of organic pineapple, drained & cut into small bite size pieces)
Red pepper chopped (or green)
Small onion chopped
2 cups of broccoli
2 cups shredded cabbage (about half the head of cabbage)
toasted sesame oil
2 garlic cloves, diced
1 teaspoon ground ginger
coconut aminos (this stuff is amazing - it takes the place of soy sauce!)
sesame seeds

I like to go on & get everything cut & ready to go, so get all your veggies & meat prepared.
(The cabbage was just "chopped" for this go round, but if you have a food processor throw it in there for the perfect sliced "noodles")

Get your WOK (large pan) warming up over high heat

-Add a few drops of sesame oil, swirl around to really coat the bottom of the WOK 

-Add the meat & season away, you want a lot of flavor in your chicken! Cook about 5 minutes (until, mostly done - do NOT overcook-it will dry out!)

-Add in the broccoli, water chestnuts, onion, and mushrooms - cook for about 2 min while stirring 

 -Add the pineapple, cabbage, red pepper, green onion (or shallot) and garlic and add a few splashes of coconut aminos (about 4 tbsp.) and cook 3-4 minutes, until the cabbage softens up a little. 

-Season everything well (use ground ginger, a pinch of cumin, a fair amount of paprika, a dash of garlic powder, handful of pepper) and sprinkle some sesame seeds on top, if you like really salty flavors, you can always add some more coconut aminos to give you more of a soy sauce flavor! 

I told you it made a lot, but is well worth it! YUMMY!!!


You may not really be what you eat, but what you eat can really affect what you are.

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