I decided to revisit this Fab 'n Fast Paleo Stir Fry and add (instead of prepared ones) TWO sauces (your choice) so easy to prepare that they take mere minutes! Because ... after all ... this is one of the foundation recipes in my Fab 'n Fast Paleo collection ... and deserved a second look ...
The collection features recipes that have 5 ingredients or less (but I wouldn't pass up a good one with 6 or 7 ... and I’m not counting the spices, which give these recipes their piz-zazz). And are easy to prep in 10 to 20 minutes.
They're fast-cooked on the stovetop or in the air-fryer. Or set-it-and-forget-it slow-cooked and ... occasionally ... done in the oven when you have more time.
I also give you the option to use some of the other recipes on this website. For example, you can use the BBQ pork or velvetized chicken recipes for this collection to make a more complex dish.
Me ... I'm opting for something like packaged, cooked chicken pioneered by Trader Joe's. You can marinate the meat if you want (I give you optional instructions) or not ... then cook it quickly in a large skillet or wok, remove it, and stir-fry your choice of bagged veggies (fast and easy).
And add back the meat and then finish the dish with one of the sauces. I tired several prepared ones for this but ... to tell you the truth ... nothing stacked up to these two simple sauces that can be whipped up ASAP!
I made it that way yesterday with the leftover BBQ pork above and cranked it out (WITH the optional microplaned garlic and ginger) in a lightning less-than-five-minutes! How’s that for coming home starving after a busy workday and having something tasty five minutes later? WITHOUT buzzing by fast food?
Thinking Fab 'n Fast Paleo
But Fab 'n Fast Paleo ISN'T just a bunch of recipes. It's a mindset ... like any way of cooking. Or any way of thinking for that matter.
So ... if you embrace Paleo ... the thinking is that you're eating mostly chicken, turkey, beef, pork, fish, shellfish, eggs, seeds, and nuts for protein. As well as fruits and veggies and healthy fats and oils.
The basic idea is to avoid processed foods, grains and sugar. And focus instead on healthy, whole foods. Given that, there is no one way to follow Paleo.
For example, I do include some grain-free pasta and some Gluten Free items in my life. As spiralized veggies and grain-free bagels just don't cut it for me.
But I'd like you to consider ... given the things that are recommended to eat ... how can you make a fab, fast ... and fun ... meal out of them.
For example, I LOVE Chinese food. So this basic recipe is perfect for me.
And I'm inviting YOU TOO to create your own "recipes" based upon the premises of these foundation recipes. For example, you can use any veggie, any meat, any oil, and any sauce (there are others that are sugar-free or make your own with maple syrup or stevia that can be stored in the fridge).
Also, I'm not a fan of riced veggies. So sometimes I do eat a small amount of rice ... or do without altogether. I'm beginning to not miss it ...
So it's up to you what to eat ... to your preference. Which ... when it comes to food ... we all have that option. And should ...
AuthorJill PlaceI'm starting my Fab 'n Fast collection with a simple Paleo stir fry that you can assemble and cook with 5 ingredients in 15 minutes! Choose your own meat and veggies ... and EAT IT UP!
Combine all ingredients in a large bowl and mix with hands to coat thoroughly. Cover and refrigerate for 30 minutes or more before cooking.
Add 1 Tbsp good oil to non-stick wok or skillet. Stir-fry meat over medium-high heat until no longer pink, around 5 minutes. Set aside.
Assemble all ingredients close to pan in bowls, measuring cups, or on a cutting board beforehand. Not doing this is the one mistake many cooks make as Chinese cooking is very fast. It's almost like you're doing a cooking demo.
If you're not marinating the meat, simply heat a large skillet or wok, preferably nonstick, add a little oil, and stir-fry meat until browned, about 5 minutes. Set aside.
Add some more oil to the same wok or skillet, about 1 more Tbsp., and heat until sizzling. Then add garlic and ginger (if using) and stir-fry rapidly until beginning to brown, about 30 seconds.
Add cut-up veggies of choice (snow peas, broccoli, cauliflower, peppers, carrots, onions, zucchini, whatever you'd like) and stir-fry 3 to 5 minutes or until crisp-tender. I also like to cover my skillet and steam the veggies a couple of minutes, especially if I'm using things like broccoli.
Lower temperature and stir in sauce and reserved or prepared meat. Raise heat to medium and stir-fry until meat is warmed and sauce is bubbly, about a minute or two.
Serve with cooked rice (horrors!) or riced cauliflower. Enjoy!
Add soy sauce or coconut aminos, sesame oil, and cornstarch, arrowroot, or tapioca starch in a small mason jar. Screw on the lid and and shake to combine.
In a small jar, add the sugar and cornstarch, arrowroot, or tapioca starch and whisk to combine.
Add the soy sauce or coconut aminos, sesame oil, rice vinegar, and water. Whisk or shake well.
You can cook the sauce in a small pan on medium heat and whisk until thickened. Or just pour desired over stir fry from jar when you add back the meat and it will thicken in the last two minutes of cooking.
You can add some red chili flakes or diced hot peppers to the sauce if you'd like to spice up the sauce. And add less or more sugar or a sugar-free option like stevia to taste.
Store the uncooked sauce in the fridge and shake up to use for one to two weeks or freeze for up to 3 months. Thaw in the fridge overnight before you use.
Ingredients
Directions
Combine all ingredients in a large bowl and mix with hands to coat thoroughly. Cover and refrigerate for 30 minutes or more before cooking.
Add 1 Tbsp good oil to non-stick wok or skillet. Stir-fry meat over medium-high heat until no longer pink, around 5 minutes. Set aside.
Assemble all ingredients close to pan in bowls, measuring cups, or on a cutting board beforehand. Not doing this is the one mistake many cooks make as Chinese cooking is very fast. It's almost like you're doing a cooking demo.
If you're not marinating the meat, simply heat a large skillet or wok, preferably nonstick, add a little oil, and stir-fry meat until browned, about 5 minutes. Set aside.
Add some more oil to the same wok or skillet, about 1 more Tbsp., and heat until sizzling. Then add garlic and ginger (if using) and stir-fry rapidly until beginning to brown, about 30 seconds.
Add cut-up veggies of choice (snow peas, broccoli, cauliflower, peppers, carrots, onions, zucchini, whatever you'd like) and stir-fry 3 to 5 minutes or until crisp-tender. I also like to cover my skillet and steam the veggies a couple of minutes, especially if I'm using things like broccoli.
Lower temperature and stir in sauce and reserved or prepared meat. Raise heat to medium and stir-fry until meat is warmed and sauce is bubbly, about a minute or two.
Serve with cooked rice (horrors!) or riced cauliflower. Enjoy!
Add soy sauce or coconut aminos, sesame oil, and cornstarch, arrowroot, or tapioca starch in a small mason jar. Screw on the lid and and shake to combine.
In a small jar, add the sugar and cornstarch, arrowroot, or tapioca starch and whisk to combine.
Add the soy sauce or coconut aminos, sesame oil, rice vinegar, and water. Whisk or shake well.
You can cook the sauce in a small pan on medium heat and whisk until thickened. Or just pour desired over stir fry from jar when you add back the meat and it will thicken in the last two minutes of cooking.
You can add some red chili flakes or diced hot peppers to the sauce if you'd like to spice up the sauce. And add less or more sugar or a sugar-free option like stevia to taste.
Store the uncooked sauce in the fridge and shake up to use for one to two weeks or freeze for up to 3 months. Thaw in the fridge overnight before you use.
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