Simple, Asian-Inspired Stir-Fry

9/16/2015 | BY Christina Feindel

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This has become one of my weekly staples because it’s so easy to make and so very, very delicious. I use a frozen mix of broccoli, carrots, and water chestnuts for convenience, but the beauty of this recipe is that you can use any vegetables you like! Mushrooms, cauliflower, and leafy greens would all be wonderful additions.

You can also use any kind of meat you prefer. I’ve made this recipe with leftover chicken breast, thinly-sliced steak, ground beef, and shrimp. The only adjustment you need to make for something like shrimp or leftover meat that has already been cooked is to add it during the last 5 minutes of cooking instead of at the beginning with all the raw vegetables.

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5.0 from 2 reviews
Simple Asian-Inspired Stir-Fry
 
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Serves: 4 servings
Ingredients
Instructions
  1. Combine all ingredients in a large stock pot over high heat and bring to a boil.
  2. Reduce the heat to medium, cover the pot, and simmer for 20 minutes or until the vegetables are fork-tender and the meat is cooked through.
  3. Serve hot.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

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