A stir fry is the easiest way to clean our the veggie drawer in the refrigerator. Everything goes and it always turns out delicious.
Clean Out the Kitchen Stir Fry
- 2-3 big vegetables such as zucchini, eggplant, carrots, broccoli, cauliflower, or daikon radish
- 3-4 Green onions (onion or shallot could be used instead)
- 1 green of choice such as bok choy, kale, cabbage, or spinach
- 1 pound boneless, skinless chicken thighs
- 1 pint mushrooms
- jalapeño or chili to add if you like it spicy
- 1 Tbsp coconut oil
- 1 thumb piece of fresh ginger
- Tamari
- Rice vinegar
- Toasted sesame oil or lime as options for flavor
- Sea salt and pepper
- Heat coconut oil in a wok or large pan on med heat
- Chop up chicken or protein of choice into bite sized pieces and sprinkle on 1/2tsp salt
- Peel ginger root and grate a thumb sized piece into the oil
- Add chicken and cook thoroughly
- Chop up vegetables such as: onion, broccoli, cauliflower, eggplant, cabbage, carrots, and mushrooms
- Add veggies and add garlic over the veggies so it doesn't burn
- Chop leafy greens and soft veggies to add next such as: spinach, bok choy, kale, bell pepper, and zucchini
- Pour over Tamari, Rice vinegar and season with salt and pepper
- Cover and turn to low for 10 minutes
- Remove from heat before drizzling on toasted sesame seed oil and or 1/2 lime
- Serve over rice or cauli-rice