I'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.
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