Over the past few years, my eating habits have changed drastically, I am trying to maintain a habit of eating organic only foods. I found this healthier (by far not the healthiest) way of eating also benefits my growing children and gives them a healthier conscience as I explain to them why organics overall are better than GMO or hormone pumped food products. However, pulling us away from the all American GMO way of eating meant that I had to experiment a lot.
One thing my entire family really does enjoy is my home cooked stir-fries. Stir fries are often pretty quick, easy and fun to make – considering there are so many varieties of veggies to choose from to build a good stir-fry with. Most of the time we already have a few or enough veggies in our fridge to concoct a good stir-fry. Sometimes we happen to just stumble upon a particular new variation of stir fry that becomes regularly served in our home, like the one I am sharing with you today.
With some cabbage, onion, chicken, and spices I managed to make a pretty good stir fry everyone enjoyed yesterday. It was low calorie made with organic veggies and meats from my village (most of us grow our own meats and vegetables in the Iranian villages). If you are vegan, just do not add the meat; I made a vegan dish on the side with Broccoli. Finally, I served it with a leftover steamed rice made the day before.
Ingredients for Lemon Ginger Chicken
2 Chicken breast (cut into pieces)
½ small cabbage leaves separated
½ white or yellow onion (diced)
1 tsp if ginger
½ regular size lemon
½ teaspoon of salt
A pinch or two of pepper
2 tsp soy sauce
2 cups of water
First, cut the chicken into regular size chunks; bring two cups of water in a large skillet to a boil. Boil the chicken in the skillet before frying (I use no oil in this stir-fry, it’s virtually fried in water and sauce). While the chicken is boiling do not allow the water to evaporate, you may need to add another cup if the chicken still needs time to cook and water is evaporating. When the chicken has cooked well inside and out lower the flame to a simmering heat.(A little water in the skillet is good we need this for cooking the veggies and mixing in the spices.) Stir the ginger, salt, 1tsp of soy sauce and squeeze the lemon into the chicken. For flavoring toss the lemon peels into the stir-fry. Add the cabbage leaves and diced onion into the simmering stir-fry, cover it with a lid. It may need to cook (steam) for about 20 minutes depending on when the veggies become tender. While the veggies and chicken simmer you may need to add a little water till the veggies are nice and tender (Keep an eye on them as they cook because you do not want the water totally evaporated, in other words, keep the stir fry moist but not flooded.) Add pepper in the process of simmering, you may also add more soy sauce. Some soy sauce is stronger than other so if you have a strong soy sauce one teaspoon is enough for the entire dish. Finally, when all is cooked well and your veggies are tender and ginger is in the air, it’s ready to cool and eat.
Simple Broccoli Stir-fry
I Bunch/Head of broccoli
1/4 diced onion
1tsp of soy sauce
1/2 teaspoon of salt or less
1tsp of sesame seeds
It is the easiest to make! First, I boil the broccoli until nice and tender, next I add it to a skillet on low heat with a tsp of soy and a 1/2 tsp of salt (you can use less salt if preferred) and the diced onion. After the broccoli and onion have cooked in the skillet(sometimes it only takes 5-10 minutes after transferring from a boil to a skillet), I add it to another dish and top it with a tsp of sesame seeds (As seen in photo). Enjoy your Asian spiced Broccoli!
Tip: For a vegan alternative do not add any meats, simple as that. You may also add fewer salts and soy to the stir fries if you have high blood pressure. If you are on a Paleo diet this is a good recipe for you just nix the rice! ( I served a leftover rice with this dish made the day before)