Unknownchef86's Kicked-Up Low-Carb Stir-Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
I haven't eaten very well the last day or so due to the flu, so I figured I'd better kick it up a notch for breakfast. Now, when I started it, I only meant that I was going to make something more substantial than toast and tea...something with protein and complex carbs...but it came out more like Emeril's definition!!! Wowzers! The amounts are approximate, as I didn't measure anything...I just made it to taste. And while the cinnamon sounds strange in there, it's an integral part of the flavor. Ingredients:
1 tablespoon canola oil (more or less as needed) |
4 chicken tenders, frozen (not breaded) |
2 slices extra-lean cured ham, chopped (i used cure-81) |
3/4 cup frozen cooked shrimp |
1/2 cup onion, diced |
1/2-1 teaspoon red pepper flakes, to taste |
3 cups cabbage, chopped |
3/4 cup zucchini, chopped |
1 cup frozen peas |
1 green onion, chopped |
1/2-1 teaspoon ground ginger, to taste |
1/4-1/2 teaspoon curry powder, to taste |
1/8-1/4 teaspoon garlic powder, to taste |
2 -3 dashes cinnamon, to taste |
Directions:
1. Coat the bottom of a frying pan with the oil and set the chicken tenders in there over medium heat.
2. Drizzle a few teaspoons of water into the pan and cover it with a tight-fitting lid.
3. Let simmer a couple of minutes or til it starts to thaw a bit.
4. Flip the tenders, then use the spatula/pancake turner to chop the chicken into bite-size pieces while it's cooking on the other side.
5. After chopping, add the ham, shrimp, onions and red pepper flakes.
6. Turn heat up to medium-high.
7. Cook and stir for approximately 1-2 minutes.
8. Add the cabbage, zucchini, peas, green onion and remaining spices.
9. Saute til the cabbage is crisp-tender.
|
|