Sunday, October 11, 2015

Stir-Fry for One (Week)

I woke up this morning feeling like a large heavy truck ran me over, then reversed and ran me over again. And no, it wasn't solely due to a hangover; it was the result of a long day at ACL.

You see it's easy to forget that our bodies--or at least mine--are not made to stand/jump/dance/skip in the sun for long periods of time with little to none consumption of H2O and plenty of some wine. However, it's also easy to remember this fact the day after doing such a thing.

That being said, my day at ACL was one for the books. I'll admit I'm not a huge fan of music festivals (let's just say the sweaty crowds and porta-potties are not my thing); however, ACL is growing on me. I like that it doesn't feel humongous (even though it has eight stages); it features amazing food (see the list of food trucks here); it boasts amazing views of the city skyline (here's a photo from last year); and the venue is relatively accessible (walk less than a mile to South Lamar and it's actually possible to get a ride). Maybe next year I'll actually make it all three days!

And now for the recipe that provided delicious lunch/dinner for me throughout the week . . .

Cabbage Chicken Stiry-Fry with Green Beans and Broccoli
Adapted from The Runner's World Cookbook.
Makes about 4 servings.
Active time: 30 mins; total time 40 mins.

  • 2 tablespoons coconut oil
  • 1 lb. ground chicken breast
  • 1 small sweet onion, thinly sliced
  • 1/2 shallot, minced
  • 1 tablespoon peeled and grated fresh ginger
  • 3 cups trimmed green beans, cut in half
  • 3 cups broccoli florets
  • 4 cups thinly sliced cabbage
  • 1 cup baby bella mushrooms, sliced
  • 3 tablespoons soy sauce
  • 2 tablespoons hot salsa (I used green tomatillo salsa from Whole Foods)
  • 1 tablespoons rice vinegar
  • 1 bunch cilantro leaves, coarsely chopped
  • 1/4 slivered or chopped almonds
  1. Heat a large wok over medium-high heat (you might have to use two woks or large skillets). Add 1 tablespoon of the oil; add the chicken and cook for 5 minutes, or until cooked through. Remove the chicken from the wok and set aside. 
  2. In the same wok, add the remaining coconut oil and the onion. Cook for 2–3 minutes, or until the onion is translucent. 
  3. Add the shallot and ginger and cook for 1 minute, stirring, or until golden. Be careful not to let either burn.
  4. Add the green beans, broccoli, shallots, and mushrooms. Cook for 5 minutes, or until tender. 
  5. Add the soy sauce, hot sauce, and vinegar and cook for 3 minutes, or until lightly reduced.
  6. Return the chicken to the wok, add the cilantro, and stir. Remove the wok from the heat and season with salt and pepper. Serve garnished with almonds.