What to do with all those summer veggies – STIR FRY
Do you have a CSA share (community supported agriculture)? Are you growing your own veggies and want to use as much as you can while they’re fresh? I’m doing both so it’s the season to get creative.
For those of us with CSAs, you probably know what it’s like to get a vegetable you’ve never seen before. And since you’ve never seen it before, what do you do with it? STIR FRY. No matter what veggie it is, you can make it tasty in a stir fry.
Here’s one I just created. It took me 20 minutes total (besides marinating and having the rice already cooked from the day before).
To make it you’ll need:
3/4 pound chicken thighs (preferred) or 1-2 large boneless/skinless chicken breasts (much less nutritious) (marinated all day in the frig with coconut aminos)
2 small or 1 large onion sliced thinly (unless you’d prefer more crunchy)
1 large carrot sliced 1/4″ thick
2 small summer squash sliced 1/4″ thick
2 bok choy, chopped
4-6 leaves kale, chopped
1/4 cup bacon grease (free-range only)
1 T sesame oil
1 T coconut oil
1 tsp organic garlic powder
1 tsp sea salt
2 T sunflower seeds (soaked and dehydrated preferred)
Optional – 3-4 cups of cooked rice (best if it’s been soaked before cooking)
Melt bacon grease in medium heat large skillet and once melted, put in the chicken breast to sear on both sides (about 3-5 minutes each side). It’s a good idea to have a screen handy to keep the splatter to a minimum. While it’s cooking, that’s when I do the chopping, but you can have it all chopped in advance if you like.
Remove breast from pan to a plate or cutting board and throw the onions and carrots in the skillet – cover with screen. Slice up the chicken breast in about 1/2″ slices and throw in with the onions and carrots. Turn the heat down to low/medium. Stir every few minutes.
Once the chicken is back in the pan, in another skillet melt the coconut oil over medium heat then add the squash. Cook about 5 minutes then add the greens and garlic powder. Cover with a lid and let simmer over low/medium heat for about 5 minutes.
You’ll know the chicken/onion/carrot mixture is done (about 10 minutes) when you take a piece of the chicken out and cut it on a plate and it’s nice and tender. Now, put the rice and sesame oil in the big skillet and mix together. The other skillet should be about done so mix those veggies in, too. Add salt to taste and top with sunflower seeds on individual servings.
If you wonder about the rice preparation, see my Yummy Good for You Casserole.
Don’t have the veggies listed? Substitute WHATEVER veggies you have.
Don’t have the bacon grease? Substitute grass fed lard or ghee or butter. Remember, you NEED THE FAT! All healthy traditional diets had an abundance of fats.
Don’t have the sunflower seeds? Substitute almonds, sesame seeds, cashews…anything with a crunch. Watch the preparation methods, though, for maximum nutrition.
Don’t have the aminos on hand? Add a little extra salt at the end and you’ll be fine.
Want it to have a little more kick? Sprinkle in a bit of organic cayenne.
Just STIR FRY!
Wishing you a summer full of real food for real health so you can be real happy.