Fab 'n FAST Paleo Stir Fry with TWO Sauces

MARINADE FOR MEAT (OPTIONAL):

½ lb sliced beef, pork, or chicken

¼ tsp salt

¼ tsp sugar (I use Lakanto or coconut sugar)

⅛ tsp freshly ground pepper

½ tsp Shaoxing wine or dry sherry (easier to get)

1 tsp good oil (I use grapeseed)

½ tsp cornstarch, arrowroot, or tapioca starch

FOR THE STIR FRY:

1 tbsp good oil (I use grapeseed)

2 garlic cloves, minced or microplaned (optional)

2 tsp or more fresh ginger, minced or mocroplaned (optional)

2 cups or more bagged fresh veggies (I use snap peas and broccoli but any veggies work, including frozen)

½ lb (If not marinating) prepared chunked or raw chicken, beef, or pork sliced or cut into 1-inch cubes

SAUCE ONE: EASY STIR FRY

⅓ cup + 2 Tbsp. reduced sodium Gluten Free soy sauce or coconuut aminos

¼ cup toasted sesame oil

1 tbsp cornstarch, arrowroot, or tapioca starcch

SAUCE TWO: KUNG PAO

¼ cup reduced sodium Gluten Free soy sauce or coconuut aminos

1 tsp toasted sesame oil, optional

¼ cup Lakanto or coconut sugar

2 tbsp rice vinegar, optional

1 tbsp cornstarch, arrowroot, or tapioca starch

¼ cup water

FOR THE MARINATED MEAT (OPTIONAL):

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.

FOR THE STIR-FRY:

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!

FOR SAUCE ONE:

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.

FOR SAUCE TWO:

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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Fab ‘n FAST Paleo Stir Fry with TWO Sauces