Saturday, February 21, 2009

Shitake Eggplant Stirfry- More Primal/Paleo friendly foodr

6 shitake mushrooms, sliced
1 head bok choi,chopped
1 japanese eggplant, sliced
1/2 onion, chopped
1 clove garlic, chopped
2 boneless chicken thighs, cut into small strips or chunks ( or your meat of choice)
Coconut oil
1/2 tsp allspice
1/2 tsp hot chile powder
1 tbsp wheat free soy sauce
1 tbsp toasted sesame oil
1 tbsp honey
1/2 bone broth or water
1 tbsp sesame seeds
green onion for garnish

Sautee onion and garlic in coconut oil until soft. Add chicken, soy sauce, sesame oil, allspice and sesame seeds to hot skillet. Cook until chicken is cooked through. Add broth, mushrooms, and eggplant and chile powder and cook until soft. Add bok choi to the hot skillet and cook just till tender (3-5 min maybe less). Remove from heat and stir in 1 tbsp of honey ( agave or brown rice syrup also work well.) Garnish with green onions, additional sesame seeds, and kim chi.

Serves approximately 2-3 people, depending on portion size.

No rice needed!

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