PCEP Asian Stir-Fry image p 83

This Asian Stir-Fry recipe is loaded with fresh veggies and has a delicious sauce made with sesame oil, plum vinegar, and honey. The cauliflower gives you all the fluffy texture and flavor of rice you’d have in a stir-fry dish, but without all the unnecessary carbohydrates.

Asian Stir-Fry
from Paleo Cooking from Elana’s Pantry, (Ten Speed Press, 2013)

Serves 4

1 pound boneless, skinless chicken breasts
2 tablespoons coconut oil
1 medium onion, finely chopped 
(about 1 cup)
2 heads broccoli, sliced into 3-inch spears (about 4 cups)
2 medium carrots, sliced (about 1 cup)
2 heads baby bok choy, sliced crosswise into 1-inch strips (about 11/2 cups)
4 ounces shiitake mushrooms, stemmed and thinly sliced (about 1 cup)
1 small zucchini, sliced (about 1 cup)
1/2 teaspoon sea salt
11/2 cups water
2 tablespoons arrowroot powder
2 tablespoons toasted sesame oil
2 tablespoons ume plum vinegar
1 tablespoon honey

Rinse the chicken and pat dry. Cut into 1-inch cubes and transfer to 
a plate.

Heat the coconut oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the broccoli, carrots, and chicken and sauté for 10 minutes until almost tender. Add the bok choy, mushrooms, zucchini, and salt and sauté for 5 minutes. Add 1 cup of the water, cover the skillet, and cook for about 10 minutes, until the vegetables are wilted.

In a small bowl, dissolve the arrowroot powder in the remaining 
1/2 cup of water, stirring until thoroughly combined. Add the arrowroot mixture to the vegetables and cook for 2 to 3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Stir in the sesame oil, vinegar, and honey, then serve.

Cauliflower Rice

Serves 4

3 tablespoons olive oil
1 medium onion, finely chopped 
(about 1 cup)
4 stalks celery, finely chopped 
(about 1 cup)
1 large head cauliflower, trimmed 
and coarsely chopped
1/4 teaspoon sea salt

Heat the olive oil in a large skillet over medium heat. Sauté the onion for 8 to 10 minutes, until soft and translucent. Add the celery and sauté for 5 minutes.

In a food processor, pulse the cauliflower until it is the texture of rice. Add the cauliflower to the skillet, cover, and cook for 15 to 20 minutes, stirring occasionally, until soft. Stir in the salt and serve.

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Paleo Cooking From Elana's Pantry- Recipes by The Recipe Club