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. (170g) bok choy, chopped
4 oz. (120g) shiitake mushrooms, sliced
Thumb-sized piece of ginger, finely chopped
2 garlic cloves, finely chopped
1/2 cup (120mL) chicken broth
2 tsp coconut vinegar
2 tsp coconut aminos
1 tsp fish sauce (I like Red Boat…paleo-friendly)
Leftover chicken, pulled from the bone (any protein would work)
1. Prepare veggies (slice onions and mushrooms, chop bok choy and finely chop ginger and garlic).
2. 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).
3. 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.
4. Add the mushrooms and sautee until softened, about 4-5 minutes.
5. 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.
6. Add the chicken and heat through.