One of my favourite, and easy meals is my version of what could be called a Chinese stir fry. I call it that loosely because in reality it might offend the Chinese.
When my Dad died, and my brother and sister were at boarding school, it was my contribution to make dinner on Wednesday night – I was a pre-teen so my culinary skills were limited. My choice was always chinese stir-fried rice, with mince and vegetables.
When I had my own family I enjoyed making this because it was always gobbled up. One big problem for me was that it gave me a stomach ache after eating, and took a lot of digesting.
Since going starch-free it has pretty much been off the menu, until now…
- Cooked meat (can use: mince, chicken, prawns, lamb, beef strips, or can just leave vegetarian)
- Vegetables (whatever you have – brussel sprouts, cabbage, pepper, beans, carrots, broccoli)
- Tamari / Soy Sauce (Optional. NB. Not GAPS legal)
- Butter, coconut oil, ghee, lard – whatever you use/have
- 1-2 eggs
- Slice onion and cook till soft in fat
- Add garlic
- Add meat and brown
- While the meat is browning you can lightly cook the cauliflower
- To prepare the cauli I use the food processor to chop into pieces which look fabulously like rice grains. (a)
- On high heat in the pan, add the chopped veges (b)
- Add ginger, seasoning +/- tamari sauce to taste
- Crack eggs and stir in quickly
- Serve hot
(a) When in a hurry I have omitted the step to cook the cauli-rice first – does need to cook a little longer (with lid on pan)
(b) If you like veges a little more cooked, can lightly cook them first, or put lid on pan/wok for a few minutes until they soften