Tagged: stirfry

Asian Quinoa Veggie Bowl

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I love this recipe because it’s easy to make, you can substitute for any ingredients you like, and it actually takes like Chinese fried rice. I recently discovered Coconut Aminos and now I don’t think I will ever use Soy sauce again. Not only is it Paleo friendly (soy-free) but there is a lot less sodium as well. Also great with sushi!

Other suggested ingredients: eggplant and/or squash instead of broccoli

Ingredients

- 1 cup quinoa

- 1/2 cup vegetable broth

- 2 cloves garlic (minced)

- 1/4 onion chopped

- 1 cup kale (chopped)

- 1/2 cup broccoli (chopped)

- 3 Portobello mushroom caps (cut into bite sized pieces)

- 2 scrambled eggs (optional)

Directions

1. Cook quinoa according to package.

2. Cook mushrooms in a small skillet.

3. While mushrooms are cooking heat broth in a large wok. Add garlic and broccoli. When they start to soften add onions. Cook until liquid is almost evaporated.

4. Stir in mushrooms (cooked), kale and Coconut Aminos. Mix until all is coated.

5. Mix in scrambled eggs (optional).

Sesame Beef Stir Fry with Soba Noodles

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Ingredients (serves 3)

1 lb beef – cut into thin strips

1 bunch asparagus

1 package Cremini mushrooms

1 package soba noodles

sesame oil

toasted sesame seeds

Directions:

1. Turn burner to high. Saute beef strips in 1 tbs sesame oil until cooked through. Remove from heat.

2. Cook soba noodles separately according to package instructions. Drain and mix with drizzle of sesame oil.

3. Saute asparagus and crimini mushrooms according to recipe.

4. Mix everything together and top with toasted sesame seeds.

 

Stir Fried Chicken with Sugar Snap Peas, Carrots and Mushrooms

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It’s the start of spring and it’s time to start eating healthier. Tonight I madeĀ Spring Stir Fried Chicken with Sugar Snap Peas and CarrotsĀ . I added mushrooms (which I love) and voila- healthy Chinese food, perfect for the approaching bathing suit weather.

Feel free to add any veggies that have a similar cooking time as snow peas.

Sprinkle scallions on top of dish for serving

Honey Sesame Shrimp & Brussels Sprouts Stir Fry

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The day before spring and a major snow storm hits Montreal. Typical, I know, but disappointing nonetheless. With it being a snow day from work it was one of those days where I had to cook whatever I had left in the fridge. Luckily I always keep a bag of frozen raw shrimp in the fridge for unable-to-shop occasions like this. Combined with a bag of Brussels sprouts from Costco and I have a meal- honey sesame shrimp and brussels sprout stir-fry. (My sprouts took about 10min until they were browned.) The touch of sesame oil at the end adds the perfect flavour, and for a finishing touch drizzle sriracha on top if you’re like me and love spice.

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