What You'll Need:
- 3 oz. chicken breast (or veg protein)
- 3 or more cups fresh/frozen vegetables
- 1/2 cup beans
- 2 tbsp. dried seaweed (optional)
- 1/3 cup chopped onion
- 2 tbsp. mustard
- favorite spices
1. First start by cutting your chicken breast into small pieces. In a skillet, on medium-high heat, add the chicken with a little bit of water. If the water evaporates too quickly, continue adding a little more water as needed.
2. When the chicken looks done, add in your mix of favorite spices. I used a teaspoon each of dill and cayenne.
3. Toss in your raw veggies, turning the heat down to medium. Cover with a lid or bamboo steamer to cook vegetables evenly (approx. 3-5 min)
4. While the veggies are still a little crispy, you can add in your beans and seaweed (wakame, arame, nori, etc). I prefer the taste or wakame: usually grinding it quickly in a food processor before adding. Feel free to skip the seaweed out though. As for beans, I used butter beans, but any legume works well with this recipe.
5. Chop up your onion and throw it in. If you don't like raw onions then I suggest adding your onions at stage #3. But I like mine fairly crispy so I add them in last.
6. Garnish with mustard. I like stone-ground yellow and brown mustard seeds. Mix all together just before serving.
AND SERVE!
5 comments:
i can't wait to make this!!!!!
Stir Frys are my jam! hahah it used to be the only thing I cook : )
I like your take on it.
xo
Jocelyn
I have been on Such a mustard on my greens kick lately..so good. great eats girl!
xoxo
Love stir fry dinners. I never think to use seaweed in mine. Thanks for the reminder!
I like my onions crispy too! and I love the bamboo steamer - yumm!
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