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Pork Ramen Stir-Fry

5/9/2017

2 Comments

 
Prep time: 20 minutes
Total time: 40 minutes
​Serves: 4
I thought it would be fun to try out these gluten free rice ramen noodles that I recently found at Costco. I remember my college days eating ramen noodles because that was all that I could afford. For some reason, I always liked the taste of them, but no longer wanted a processed food with a long list of ingredients, including coloring, preservatives, and MSG to name a few. I was pleasantly surprised to find this product that contains only 2 ingredients: organic brown rice flour and organic millet.  They taste great too, especially in this recipe. 
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Ingredients:
  • 2 Rice Ramen noodle cakes (gluten free)
  • 3 teaspoons avocado oil, divided
  • 1 ½ lb pork loin roast, thinly sliced
  • 2 cloves garlic, minced
  • 1” piece  fresh ginger, minced
  • 8 oz shitake mushrooms, sliced
  • 1 cup frozen, organic corn, thawed
  • 2 heads baby bok choy, sliced
  • ¼ cup chicken broth (I use the Imagine brand)
  • 2 tablespoons low sodium tamari (or coconut aminos)
  • 1 tablespoon arrowroot (or non-GMO cornstarch)
  • 1 teaspoon sesame oil
  • 3 scallions, sliced
  • 4 soft-boiled eggs, for serving (I used hard-boiled)
  • 2 teaspoons sesame seeds, for serving
Preparation:
  1. First, prepare the noodles. Add 2 Ramen cakes to 4 cups of boiling water. When noodles begin to unfold (about 1 minute), separate gently with a fork and reduce heat to a low boil. Continue to cook for 3 minutes or until the noodles are just soft. Strain through a colander and rinse with cold water. Set aside.
  2. Heat 1 teaspoon avocado oil in a skillet over medium-high heat. Cook pork, stirring occasionally, until browned and cooked through – about 5 minutes. Set aside.
  3. Wipe out the skillet. Then add 1 teaspoon avocado oil in the same skillet at medium-high heat. Add garlic and ginger and cook for about 3 minutes. Then add mushrooms and cook for about 4 minutes. Set aside.
  4. Again, to the same skillet over medium-high heat, add the remaining teaspoon of avocado oil. Add the corn and the bok choy and cook until crisp tender, about 1 minute.
  5. Add back the pork and mushroom mixture, along with the broth, tamari, arrowroot and sesame oil. Cook until heated through and slightly thickened, about 1 minute. Remove from heat and stir in noodles and scallions.
  6. Serve topped with eggs and sesame seeds. 
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2 Comments

Asparagus & Chicken Stir-Fry

5/1/2017

1 Comment

 
Prep time: 10 minutes
Total time: 25 minutes
Serves: 4
Stir-frying moves at a fast pace, so prepare ingredients before turning on the stove. To ensure they cook quickly and evenly, cut them into bite-size pieces. The chicken thighs in this flavorful meal are high in iron, zinc, and B vitamins. The fiber and prebiotics in asparagus promote digestive health.
Ingredients:
  • 2 tablespoons Tamari (or low-sodium soy sauce)
  • 2 teaspoons lemon or lime juice
  • 2 teaspoons arrowroot (or non-GMO cornstarch)
  • 2 teaspoons sesame oil
  • 1 teaspoon lemon zest
  • 2 teaspoons avocado oil
  • 1 1/2 pounds organic chicken thighs, cut into 1" cubes
  • 1 pound asparagus, trimmed and cut into 2" pieces
  • 1 cup frozen, organic shelled edamame, thawed
  • 2 medium carrots, peeled and sliced into coins
  • 2 teaspoons white sesame seeds
  • ​2 scallions, sliced
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Preparation:
  1. ​Combine Tamari, lemon/lime juice, arrowroot, sesame oil, and lemon zest. 
  2. Heat 1 teaspoon of the avocado oil in a skillet over high heat. 
  3. Cook chicken (stirring occasionally) until browned  and cooked through, 5 minutes. Set aside.
  4. Heat remaining 1 teaspoon avocado oil over high heat (may need to wipe skillet clean first).
  5. Add asparagus, edamame, and carrots and cook until crisp-tender, 2-3 minutes. 
  6. Add sauce mixture and chicken and cook until sauce thickens, 30 to 60 seconds. 
  7. Remove from heat. Stir in sesame seeds and scallions.
Adapted from: Prevention Magazine, April 2017.
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