apple + aged cheddar salad with whole dijon vinaigrette.

I went apple picking with my friend a few weeks ago on a warm early autumn afternoon when the first apples were finally ready to be picked. She and I planned to use up the haul we picked for a variety of apple desserts – pie, crisps, galettes, you name it! When we got back to my house however, we were too tired to embark on a baking project. Instead, I decided to whip up a quick and easy salad with an irresistible mustard vinaigrette.

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This salad is nothing more than chopped celery, sliced crisp apples (empire, macoun, gala, pink lady all work here), crunchy fresh romaine hearts, an aged cheddar of your choice, topped with seared chicken breast (leave off if vegetarian), croutons and a delicious mustard vinaigrette. If you have a blender, the dressing is a breeze! If not, toss all ingredients in a mason jar, secure with a lid, shake vigorously.

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This salad just says ‘fall’ to me. The abundant produce, the cool mornings and shorter days. This salad is equally delicious with a crisp white wine as it is before a mug of hot apple cider. Your choice. Welcome back, autumn. I’ve missed you.

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apple + aged cheddar salad with mustard vinaigrette.

ingredients
2 romaine hearts, chopped
4 celery stalks, chopped
2 apples, cored and thinly sliced
1/4 cup croutons
1 cooked chicken breast, thinly sliced
sea salt and pepper

vinaigrette:
1 tablespoon whole dijon mustard
1/4 cup apple cider or white wine vinegar
1/3 cup olive oil
pinch of marjoram
1 teaspoon raw honey
1/2 teaspoon sea salt and pepper
2 tablespoons onion, roughly chopped

directions
In a high speed blender, add all ingredients of vinaigrette and blend on high to emulsify.

Add all ingredients except chicken to a large bowl and add 1/3 of dressing and toss gently.  Divide amongst two plates and top with half of chicken to each plate. Add additional dressing if desired.

Serves 2 as an entree. *Please use organic ingredients wherever possible* 

 

 

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ginger chicken lettuce cups.

These are the perfect thing for late summer dinners: minimal effort, fresh, filling, and full of refreshing ingredients! These lettuce cups are ideal.

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This recipe is so simple, but I warn that it is best eaten in one sitting. If you’ve been around here at all, you know I usually make dishes with the knowledge/intention that I will have leftovers. In fact, I try to find recipes that will get better the second and third day. Due to the fresh herbs and cucumber, this is best served immediately after making.

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The flavor is delicate and light — perfect for end of the summer (<– how?!) entertaining!

ginger lettuce cups.
adapted from Tasty. 

ingredients
16 ounces ground chicken breast
4 teaspoons olive or grapeseed oil
8 garlic cloves, minced
2 tablespoons ginger, minced
2 tablespoons fish sauce
2 tablespoons rice vinegar (unseasoned)
1/2 cup pickled red onions
1 english cucumber, seeded and cut into 1/4 inch dice
1/2 cup parsley, roughly chopped
1/2 cup mint, roughly chopped
boston lettuce, leaves separated for cups (about 20 leaves)
crushed peanuts, for serving

directions
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute, until everything is fragrant and the garlic is starting to turn golden brown, about a minute. Add the chicken, season with a touch of salt and pepper, and cook, stirring frequently, until the chicken is cooked through and broken up into small pieces, about 5-7 minutes.

Add the fish sauce, rice vinegar, and pickled red onions and stir to combine. Remove the skillet from the heat and add the cucumber, parsley, and mint and gently toss to combine. Transfer to a serving platter.

Serve the chicken mixture with lettuce and crushed peanuts. Serves 4 as a main, 8 as an appetizer.

*Please use organic ingredients wherever possible* 

 

peanut cabbage slaw with herbs + chicken.

Last post, we made chicken with braised cabbage. As cabbage heads are normally HUGE, there is typically always some leftover. With that leftover cabbage, and two of the chicken breasts AND the onions (that I quick pickled!), we have this recipe, which is perfect for lunches! A cabbage slaw tossed in a quick peanut dressing, highlighted with some herbs, and topped with that leftover chicken. So easy and so delicious!

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The dressing uses some of the vinegary pickling liquid, but if you choose to not pickle the red onion, use unseasoned rice vinegar. Here is a great tutorial on pickling red onions – they keep for weeks, and are a great way add a pop of tart flavor to your dishes! The base of this slaw is cabbage and red bell pepper, but I added some sliced cucumber, as I was positively swimming in it! Feel free to add any veggies you have on hand — carrots would be a lovely addition!

If packing for lunches, mix the dressing, add to the bottom of a jar/container, layer with the chicken and then the cabbage slaw. Enjoy!

cabbage slaw with herbs + chicken.
from Buzzfeed Food.

ingredients
1 tablespoon peanut butter
1/2 tablespoon fish sauce
1 tablespoon liquid from pickled onions or rice vinegar
1/2 tablespoon olive oil
1/3 cup pickled red onions
1/2 small head of green cabbage, thinly sliced
1 red bell pepper, cored and thinly sliced
2 tablespoons fresh parsley, roughly chopped
2 tablespoons fresh mint, roughly chopped
8 ounces cooked chicken breasts, sliced

directions
In a bowl, whisk together the peanut butter, fish sauce, pickling liquid/fish sauce and olive oil until smooth and well combined. Add cabbage, bell pepper, pickled onions and toss with the dressing until the slaw is well coated.

Divide between two plates and top with chicken. Serves 2.

**Please use organic ingredients wherever possible** 

 

pan roasted chicken with braised cabbage.

I’m not sure if it is due to my strong Polish heritage or what, but I LOVE cabbage. It is so versatile, it lasts forever, and it’s a bit of an unsung food hero, in my humble opinion. I also feel like it gets brushed aside in favor for its more trendy cousins, cauliflower, kale and brussels sprouts, and I love an underdog. Ergo, here we are — where I’ll be showcasing cabbage in two different preparations over the next few days. First up – a braising recipe so easy and quick, it’s perfect for weeknights, or for meal prepping! Pan-roasted chicken with braised cabbage.

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Cabbage lends itself easily to being cooked, where it becomes tender and sweet with minimal effort. Here, we will briefly saute it with some red onion and the leftover marinating liquid, and it gets roasted in the oven with the chicken. The result? Soft, tender leaves punctuated with with the sweet-tangy flavor of the onions, cooked down in the vinegar and fish sauce (<– don’t be afraid… fish sauce is ALL about the savory, umami flavor!). I used chicken breasts that I sliced in half as I prefer their flavor, texture, and lower calorie count. If you prefer, use chicken thighs – if using skin-on, make sure to saute long enough to render out the fat and create a crispy skin.

This is a simple dish with loads of flavor – what could be better?

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pan-roasted chicken with braised cabbage.
from Buzzfeed Food. 

ingredients
4 chicken breasts or breast halves (about 1 pound)
1 tablespoon olive oil
4 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons unseasoned rice vinegar
2 tablespoons fish sauce
1/2 small head of green cabbage, cored and cut into 2 inch pieces
1/2 small red onion, thinly sliced
sea salt
black pepper

directions
To marinate the chicken, combine the garlic, ginger, vinegar, fish sauce, and olive oil in an air-tight container. Add the chicken and shake everything together. Let the mixture sit in the fridge for at least an hour, and up to 8 hours.

Preheat the oven to 400 degrees. Remove chicken from the marinade; reserve the marinating liquid. Pat the chicken with paper towels to dry and season with sea salt and pepper.

Heat a large, oven-safe skillet over medium-high heat with a teaspoon of oil. Add the chicken and cook, 4-5 minutes per side, until lightly golden brown. Remove chicken from skillet and set them aside. Turn the heat down to medium, add the red onion and saute for about one minute, until the onions begin to soften, about a minute. Add the cabbage, and marinating liquid and stir to ensure the cabbage is coated. Bring to a boil, add the chicken atop the cabbage and place the skillet into the oven to roast for 15-18 minutes, or until the chicken is completely cooked and the edges of the cabbage are lightly browned.

Divide the cabbage mixture amongst to plates and top with a chicken breast for each. Serves 2, with 2 chicken breast halves leftover.

*Please use organic ingredients wherever possible* 

 

 

 

green bean, red pepper + chicken stir fry.

This stir fry is colorful, packed full of veggies, and so, so good for you! We are essentially ‘garnishing’ the the stir fry with the chicken; spreading the eight ounce breast over 4 portions.

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You could absolutely serve this alongside rice noodles, rice, or quinoa, but I served it on its own – simple, fresh, and super low carb for all of you on keto diets. I recommend using sweet bell peppers here – any color but green will do! You can make this gluten free very easily – simply swap out of the soy sauce for tamari (I would recommend 3 tablespoons of tamari, as it can be stronger/more fermented than regular soy sauce).

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As with most stir fry recipes, this is very adaptable to boot! Swap in celery for the carrots, Chinese broccoli for the green beans… you get the idea! I garnished with sliced raw almonds instead of peanuts as that’s what I had on hand, but feel free to use peanuts, or even those delightful crunchy Asian noodles. This is great for workday lunches and keeps well for a few days in the refrigerator.

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green bean, bell pepper + chicken stir fry.
adapted from epicurious.

ingredients
8 ounce chicken breast, cut into 1/2–1 inch pieces
4 tablespoons low sodium soy sauce, divided
1.5 tablespoons raw honey, divided
1/4 teaspoon crushed red pepper
2 garlic cloves
2 tablespoons grapeseed oil, divided
12 ounces green beans or haricot vert, cut into 1 inch pieces
1 red bell pepper, thinly sliced
1 cup matchstick carrots (about 2 carrots)
1 tablespoon fresh ginger, minced
3 scallions, thinly sliced
1/4 cup sliced raw almonds

directions
Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain green beans and shock in ice water to stop the cooking process.

Heat 1 tablespoon grapeseed oil in wok or large nonstick skillet over high heat. Add marinated chicken; stir-fry 3-4 minutes and remove. Add remaining 1 tablespoon oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return chicken to wok along with reserved soy sauce-honey mixture; stir well until heated through, about 1-2 minutes longer.

Season to taste with salt and pepper if needed (I did not use any additional salt). Transfer to bowl. Sprinkle with sliced green onions and chopped almonds and serve.

Serves 4. *Please use organic ingredients wherever possible* 

thai sweet chili chicken tenders.

Do you ever have recipes that you saw once upon a time ago, told yourself you’d make it in the near future, and then it sat bookmarked for eons? Just me? Well, today’s recipe takes inspiration from that very scenario! I had a recipe for sweet chili chicken bookmarked FOREVER and when I got an invite to a Spring dinner party, I knew it was time to make them. Never mind our Spring theme turned into an icy pajama party theme, as we were dealing with an ice storm warning. In mid April. I love you, upstate NY!

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You guys. I served these as an appetizer, but they would be perfect for a main dish alongside some asian slaw! These are SO yummy. The heat is super subtle and mild here, but you can up the crushed red pepper for more daring palates.

The secret to these is the refrigerator or ‘resting’ period after you bread them! Seriously. Just like in these fish cakes, resting them is essential and non-negotiable. That sounds harsh, but I want you to have successful tenders!

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Once the breaded chicken bakes, they get a quick dunk in the cooled and thickened sauce (basting them with any extra) and a quick final bake to help the sauce cling and get sticky sweet! Top with some sliced almonds and cilantro and serve! These are a great party appetizer, or serve with the aforementioned slaw or even just steamed jasmine rice.

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thai sweet chili chicken.
adapted from Iowa Girl Eats. (<– as a bonus, her recipe is GF!)

ingredients

1.5 chicken breasts, cut into 1/1.5×1.5/2 inch tenders
2 eggs
2 tablespoons unsweetened nondairy milk
1/2 cup rice flour or all purpose flour
sea salt and pepper
2 cups panko bread crumbs (or rice chex, matzo meal)
1/2 cup raw sliced almonds
1/4 teaspoon smoked paprika

sauce:
1/2 sweet chili sauce
1/2 cup water
1/4 cup low sodium soy sauce
1/4 cup coconut palm sugar
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoon fresh ginger, minced
1 garlic clove, minced

directions
Line a sheet pan with foil and spray with non-stick cooking spray (or brush with oil) and set aside.

In a food processor, add the almonds and process until they are a small crumb and pour into a shallow dish. Add the panko and process until small crumb and add to the almonds, seasoning lightly with sea salt and pepper. In a separate shallow bowl, whisk together the eggs and milk. Set aside. In a third shallow bowl, add the rice flour (or AP flour), smoked paprika, sea salt and pepper.

Using the wet hand/dry hand method (only one hand handles the chicken), dip each chicken piece into the flour, shake off excess, and then dunk into the egg mixture, and then into the panko/almond mixture, pressing to ensure the crumbs stick to the chicken. Place each piece onto the prepared sheet pan and once done breading all the chicken, refrigerate the pan for 30 minutes at minimum.

Preheat the oven to 425 degrees. While chicken is resting, combine all sauce ingredients in a small saucier and bring to a boil over medium-high heat. Lower the heat to medium/medium-low and lightly simmer for 5-7 minutes  until sauce has thickened and reduced slightly.

While the sauce is simmering, spray the tops of the chicken with non-stick cooking spray and bake for 10 minutes. Flip the chicken over, spray again with cooking spray and bake for an additional 7 minutes, or until chicken is cooked through and lightly golden brown.

Pour reduced sauce into a wide bowl and then dunk each piece of baked chicken into the sauce using tongs, ensuring to completely coat the chicken piece, and then place each piece back onto the sheet pan, topping with an extra sauce. Bake for 4-5 minutes longer, taking care to ensure the chicken does not burn.

Serve, topped with cilantro and almonds. Serves 8-10 as an appetizer, 4 as an entree.

*Please use organic ingredients wherever possible* 

sesame-tahini chicken noodles.

This dish. Oh my, you guys, this. dish. More specifically, this sauce. Who knew tahini was so amazing in an Asian-inspired dish?? Chrissy Teigen, that’s who. Yes, this recipes comes from her fabulous cookbook, Cravings, which I bought for my food-loving friend MC. She almost didn’t get it because once I flipped through it, I found about 800 recipes that sounded incredible and that I needed to make. Clearly, I’ll be buying a copy for myself!

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I did however, jot down a few of the recipes to make sooner rather than later, and man, if the rest of the recipes in her book are as good as this one…. I’m a goner.

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This recipe puts a delicious, luscious twist on sesame noodles by including tahini in the dressing. It provides a nutty flavor and thick, smooth sauce. I recommend blending the sauce instead of whisking, to completely puree the garlic and help everything emulsify. Make sure to toss the noodles with the remaining teaspoon of sesame oil to help prevent them from sticking together. To round out the meal, serve with some steamed broccolini, green beans, or bok choy.  To make gluten free, use rice noodles in place of the pasta.

Most importantly: make this. It’s DELICIOUS!

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sesame-tahini chicken noodles.
slightly adapted from Cravings by Chrissy Teigen.

ingredients
sea salt
8 ounces chicken breast
8 ounces dried thin spaghetti/linguine
2 teaspoons sesame oil
1/4 cup grapeseed or peanut oil
1/4 cup tahini
3 tablespoons soy sauce
2 tablespoons red wine vinegar
2 teaspoons chili oil
1 teaspoon honey
1/2 teaspoons cayenne
1 garlic clove, minced
3 scallions, thinly sliced
steamed chinese broccoli, to serve alongside, optional

directions
Bring a large pot of water to a roiling boil and add a pinch of sea salt. Poach chicken for 15-20 minutes. Once cooked thoroughly, remove to a plate and let cool. Save the poaching liquid and bring it back to a boil if needed. Cook the pasta noodles according to package directions, drain and rinse.

While noodles are cooking, add remaining 1 teaspoon sesame oil, peanut/grapeseed oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne and garlic to a blender and blend until smooth. Pour into a small bowl or jar and set aside.

Transfer noodles to a large bowl and use a clean paper roll to gently pat noodles dry. Toss noodles with remaining sesame oil.

Shred chicken and add to noodles. Add dressing and toss to coat. Garnish with scallions and serve.

Serves 4. *Please use organic ingredients wherever possible* 

chicken, tomato + cabbage ditalini soup.

Yes, I’m bringing you another soup. What can I say, my blog is a true reflection of what I actually eat, and I’m eating soup. You would be eating it as well, with single digit temperatures and feet of snow on the ground! And you should, regardless of the weather outside! This is flavorful, filling, healthy, and satisfying, thanks to the addition of pasta in the soup.

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I very rarely use pasta noodles in my soups, but I was craving a ‘noodle soup’, and I’m a frequent visitor to reddit’s r/eatcheapandhealthy subreddit, and they had a thread some months back about favorite soup recipes. So many of them sounded delightful, but there was one in particular that caught my eye: a tomato and cabbage broth-based soup that used ground turkey and orzo, but I swapped in a diced chicken breast and ditalini pasta. Any small, short pasta will work in this, and feel free to use ground turkey or chicken in place of the cooked, diced chicken. You’ll be surprised at how far a single chicken breast and a half cup of dry pasta will go in this veggie-packed soup.

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Serve with a slice of toasted, seeded whole grain bread and enjoy this twist on chicken noodle soup. As a very January-esque bonus, a serving of this soup is under 200 calories! So go ahead, have some bread. 🙂

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chicken + vegetable ditalini soup.
inspired by and adapted from a reddit eatcheapandhealthy subreddit! 

ingredients
1 tablespoon oil
8 ounces boneless, skinless chicken breast
1 medium onion, diced (about 1 cup)
2 garlic cloves, minced
2 cups savoy or green cabbage, cored and chopped into 1/2 inch pieces
28 ounce can stewed tomatoes
5 cups chicken stock
1/2 cup ditalini pasta, uncooked
2 teaspoons dried basil
1/8 teaspoon ground turmeric
1 teaspoons sea salt
1/2 teaspoon black pepper
1 dried bay leaf

directions
In a 1.5/2 quart pot, heat water to a boil, reduce to a simmer, and the chicken breast, and poach until the chicken breast is cooked through, about 15 minutes, depending on the thickness of the breast. Once cooked, remove from heat and set aside.

In a large dutch oven or heavy soup pot, heat the tablespoon of oil and add the onion and garlic and cook for 1-2 minutes, stirring frequently to prevent browning. Add the cabbage, salt, basil and turmeric and stir, allowing the spices to become fragrant and coat the onions, garlic and cabbage. Cook for 2 minutes further until the cabbage begins to soften and the onions are translucent.

Add the stewed tomatoes (undrained), chicken stock, bay leaf and chicken and bring to a boil. Add the ditalini pasta and reduce to a simmer (medium/medium-low), stirring frequently to prevent the pasta from sticking to the bottom of the pot and cook for 15 minutes until the pasta is cooked through. Remove the bay leaf and add the pepper. Stir, taste to add more salt if desired.

Serve immediately or allow to continue to cook on very low until ready to serve. Freezes well.

Serves 6.

hoisin chicken stir fry with sweet potatoes + cabbage.

During these busy days of December, I rely on recipes that are super quick to whip up so I can save myself from an unhealthy meal on-the-go while running seemingly endless errands for the upcoming holidays. This hoisin-spiced stir fry definitely fits the bill of fast, simple, healthy, and oh-so-delicious!

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I normally dislike when hoisin sauce (essentially a Chinese barbecue sauce) is a major ingredient: I find that on its own, the flavor is overpowering for me. However, mixed with the sesame oil, ginger, garlic, a pinch of red pepper flake and the vegetables: the finished dish was aromatic, complex and balanced.

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The longest part of this dish is the cooking of the sweet potatoes: covering the skillet partially and slicing them relatively thin is essential to keeping the cook time under 12 minutes. Adding a splash of water helps prevent the potatoes from sticking to the pan and avoiding too much browning. Once that’s done, the rest of the cooking comes together in no time flat.

I think you’ll love this creative take on a stir-fry as much as I did! It’s wonderful for using up leftover produce – as a bonus, cabbage, celery and sweet potatoes last forever in the fridge and pantry, so this is easy to whip up any time!

hoisin spiced chicken stir-fry with sweet potatoes.

ingredients
2 tablespoons sesame oil, divided
1 large sweet potato, peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
1 medium sweet onion, thinly sliced
2 stalks celery, chopped into half moons
8 ounces skinless boneless chicken, sliced into 1/4 inch pieces
2 tablespoon fresh ginger, peeled and minced
3 garlic cloves, minced
3-4 cups green cabbage, cored and thinly sliced (about 1/4 medium head)
3 tablespoons hoisin sauce
3/4 cup chopped fresh cilantro
pinch of crushed red pepper, optional

directions
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add sweet potatoes and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Remove vegetable mixture from the pan, set aside on a plate.

Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 3-4 minutes. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes.

Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro.

Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Serves 4. *Please use organic ingredients wherever possible* 

clean-out the refrigerator stir fry.

What a title, eh? Along with soups, curries, frittatas, and salads, stir-fries are another wonderful way to use up all those odds and ends in your refrigerator. They are especially forgiving to vegetables.

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During my market shopping, I picked up a few red bell peppers because, well, why not? I figured I’d use them one way or another. When it became clear that I was going to have one leftover or go to waste if I didn’t act quickly, I soon decided to throw together a stir fry featuring that bell pepper, kale, carrots, and celery from last week’s market haul that needed to be used up before going bad, and topping it off with some leftover cooked chicken from a dinner party I had on Saturday. I had both rice noodles and brown rice in my pantry, and decided to go with rice, although you could use whatever your heart or pantry desires!

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The most important thing to remember is use what you have, and to add them to the wok or pan in order, starting with the vegetables that will take the longest to cook: carrots and onions, in my case. If using leafy greens like me (bok choy, spinach, etc.), I like to add them when I add the sauce, just to let them wilt a bit. The sauce I’m using is a very simple, all-purpose stir fry sauce, and it can be modified to your liking. I don’t add garlic or ginger to this sauce, instead I fry them in the oil at the beginning of the cooking process to infuse the oil. Garlic, ginger and jalapeño in my case, but you could use a combination of all three, or sub in scallions if you’ve got those to use. The addition of the cornstarch makes the sauce thick and glossy, and you’ll be hard pressed to believe that you aren’t eating takeout!

To make this dish gluten free, please sub dark and regular soy sauce with tamari which is naturally GF, and be use to use a GF cornstarch (you can also just leave it out, but the sauce will not be as thick).

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I hope you enjoy this as much as I do; you can feel especially good about not wasting food while making such a delicious dish!

refrigerator clean-out stir fry. 

ingredients
4 cups mixed vegetables, sorted by vegetable (I used onion, carrot, celery, red bell pepper, kale)
6 ounces cooked chicken or other leftover protein, thinly sliced
1 tablespoon fresh ginger, peeled and minced
1 tablespoon fresh garlic, peeled and minced
1 teaspoon jalapeno, seeded and minced
1 tablespoon grapeseed oil + 1 teaspoon sesame oil

stir fry sauce:
2 tablespoons low sodium soy sauce
2 tablespoons dark soy sauce (use all regular, low sodium if you do not have dark soy)
1/4 cup oyster sauce
1 tablespoon cornstarch
1.5 teaspoons brown or coconut palm sugar
1 tablespoon sesame oil
1/2 teaspoon white or black pepper

2 cups cooked brown rice, for serving
1 tablespoon sesame seeds, for garnish (optional)
1/4 cup dry roasted peanuts, for garnish (optional)

directions
Heat grapeseed and sesame oil in a wok or deep skillet over medium-high heat.

While the oil is heating, make the sauce: Add together the soy sauces, oyster sauce, cornstarch, sugar, sesame oil and pepper in a jar with a tight fitting lid. Shake to combine and dissolve the cornstarch. Set aside.

Once oil is shiny but not smoking, add the ginger, garlic and jalapeño and cook, stirring frequently for 1-2 minutes, until the oil is fragrant but the ingredients are not burned. Add the vegetables in order of thickness/hardiness (carrots, onion, celery first for me) and cook for 1-2 minutes, or until slightly softened. Add the bell pepper and any other vegetables besides greens and cook for an additional minute.

Add the cooked protein, greens and scant 1/4 cup of the sauce with 1/4 cup water. Stirring frequently, allow the mixture to cook and thicken up over 2-3 minutes (reduce heat if the mixture is thickening too quickly/starting to boil).

Remove from pan to a serving platter along with cooked rice. Garnish with sesame seeds and/or peanuts if desired.

Serves 3-4.

NOTES: The stir fry sauce recipe will make more than you need for this recipe. Store the remainder in the refrigerator, and it will keep well for up to four weeks.