This is a simple, delicious, and inexpensive meal that needs very little adapting for GAPS. I've had variations of this recipe at restaurants and decided to experiment at home one day. There are endless ways to be creative and inventive with this one so have fun!
INGREDIENTS:
2 T coconut oil
1 medium onion, chopped (about 2 cups)
4 cloves of garlic, crushed
1-2 T ginger root, grated
1/2 tsp Chinese Five Spice Powder
1/4 cup of meat broth
1 tsp salt
2 lbs of ground chicken
1 tsp sesame oil
4-5 green onions, sliced
lettuce leaves for the "wraps" (iceberg works well)
METHOD:
Melt the coconut oil in a large skillet. Add the onions and saute until soft, about 5 minutes. Add the garlic and ginger and stir, then add the five spice powder and salt. Saute anther few minutes. Add small amounts of the meat broth as needed to keep the vegetables from burning.
Add the meat and stir to break it up. Cook it uncovered, on medium heat, until the meat is done. Continue to add meat broth as needed to keep the meat moist.
When the meat is cooked, remove from heat, and stir in the sesame oil and the green onions.
To make the wraps, simply hold a lettuce leaf in you hand and spoon in some of the meat filling. Wrap the lead around it and enjoy!
To go along with this, my husband used some leftover cauliflower "rice" to make fried rice. He made this exactly as he would have with regular rice, adding in some egg, diced red pepper, slivered almonds, lots of sesame oil and garlic, and some jalapenos on top.
Here is a blog post from the GAPS Guide blog that discusses how to make the rice substitute and gives credit to the people who came up with this fabulous idea.
We made the fried rice last night, and it was wonderful. We shredded two heads of cauliflower and mixed in lots of sesame oil, chopped ginger, garlic, red bell peppers, carrots, and two eggs. My five year-old loved it and demanded to have it in her lunch box today. I used it to make a Taiwanese comfort food that I learned from a friend. I put a generous amount of sesame oil into a small frying pan (at least 2-3 tablespoons). When the oil was hot, I cracked two eggs into the oil and stirred them (breaking the yolks) with the spatula. When the whites began to turn white, I added two big scoops of the fried cauliflower "rice" and continued to stir and flip it in the pan until the eggs were cooked. The original recipe calls for adding lots of grated ginger to the hot oil, and then the egg. It was delicious!
ReplyDelete-Tracy in Berkeley, CA