This recipe is a go to for me when I am craving LOTS of veggies and a quick meal to make. It is great if you’ve had a few meals lacking in the unstarchy veggie category (that which we should be eating at least 2 big handfuls a day of). It makes lots of leftovers for lunches the next day. This recipe was inspired by @feedingthefrasers passed onto me by my sister.
Ingredients:
1lb ground beef (I use organic or local sourced)
2 tsp fresh garlic
2 tsp ginger, grated
4 cups napa cabbage, sliced
1 bunch bok choy, sliced
1 small yellow onion, sliced thin
1 cup carrot, shredded
4 oz sliced shitake mushrooms
1/4 cup Braggs gf soy souce/tamari/liquid aminos
1 tbsp rice wine
1 tsp-1 tbsp toasted sesame oil
2 tsp sesame seeds, toasted
3 green onions, sliced
pinch of red pepper flakes
sriracha - optional
Directions:
Heat 1 tsp olive oil or sesame oil in a large deep dish pan on medium-high. Once hot add ground meat. As it cooks break up into small crumbles and cook until no longer pink. about 6-8 minutes.
Add in ginger and garlic, stir and cook 1 minute until fragrant. Add in cabbage, bok choy, onion, carrot, mushrooms. Toss carefully to combine. You may need to add this in batches. It starts to wilt giving you more space. Pour in soy sauce, rice wine and sesame oil. Toss frequently until cabbage and bok chop start to wilt.
Remove from heat and garnish with green onions, sesame seeds and sriracha (optional for a little spice).
Quick, simple and delicious. Enjoy!
In health & happiness,
Dr. Karen