Some of my favorite meals are things I just throw together with the ingredients I have on hand. This recipe’s inspiration came from Nom Nom Paleo: a quick stir fry with lots of veggies and big bold flavors. The secret to winning big in the kitchen is to have some key items on hand at all times: aromatics like garlic, ginger and onions; flavorings such as vinegars, coconut aminos and fish sauce; canned pantry items like coconut milk, sardines, salmon and crushed tomatoes. With basics like this in your pantry plus a good selection of herbs and spices, it’s easy to make something tasty and not boring. Can we stop doing boring food? Agreed? Agreed.
- Coconut oil or fat of choice
- 2 onions, sliced
- 6 oz. (170 g) bok choy, chopped
- 4 oz. (120 g) shiitake mushrooms, sliced
- Thumb-sized piece of ginger, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup (120mL) chicken broth
- 2 teaspoon rice wine vinegar
- 2 teaspoon coconut aminos
- 1 teaspoon fish sauce
- Leftover chicken, pulled from the bone (any protein would work)
- Prepare veggies (slice onions and mushrooms, chop bok choy and finely chop ginger and garlic).
- Heat a large skillet over medium-low and add a spoonful of your fat of choice. Sweat onions until translucent and soft, about 10 minutes. Adding a sprinkle of salt will help in this process (draws out the moisture because of hypertonicity…it’s science, yo).
- Turn up the heat to medium-high. Add garlic and ginger and cook for about 30 seconds. It should start to smell amazing in your kitchen.
- Add the mushrooms and sautee until softened, about 4-5 minutes.
- Then, add the bok choy, broth, vinegar, coconut aminos and fish sauce. Heat until the bok choy softens and cooks down, just a few minutes.
- Add the chicken and heat through.