What follows is a recipe that I have modified to make an easy meal that can be quickly whipped together during the week (with ingredients you probably already have in your kitchen) with enough leftovers to take to lunch the next day: cabbage "lo mein" prepared two ways.
|Shrimp Lo Mein|
4 Tsp Toasted Sesame Oil
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
2 lbs Chicken, Cubed (Or Shrimp)
2 Cups Broccoli (Or Sugar Snap Peas)
1/4 Cup Celery, Chopped
1/2 Cup Mushrooms, Sliced
2 Cups Shredded Cabbage
1/3 Cup Green Onion, Chopped
1/4 Cup Coconut Aminos
|Chicken Lo Mein|
This recipe has been adapted from Make it Paleo.
One way to make this meal easier is to buy the pre-shredded, bagged cabbage rather than chop cabbage yourself. I bought an organic, family size bag of the "coleslaw" mix from the grocery store. Half a bag worked perfectly, and had enough leftover to make the second variation later in the week.
Also, I have swapped out the chicken for shrimp and found it to be very enjoyable. No need to change the process.
And lastly, I am not the biggest fan of broccoli. I much preferred my variation with sugar snap peas to the broccoli. Yeck. If given my choice, I'd cover broccoli in Easy Cheese and eat it that way. Since that's no longer a viable option in my diet, broccoli is a rarity here.
- Heat wok or skillet over high heat.
- Add sesame oil, ginger and garlic to the wok and saute for 1 minute to infuse the oil with flavor.
- Add the protein (chicken or shrimp) to the wok and stir frequently until mostly cooked.
- Add in the greens (broccoli or sugar snap peas), celery, and mushrooms; saute for 2 minutes.
- Add in cabbage and green onion.
- Pour coconut aminos over the lo mein.
- Cook for an additional 2-3 minutes for the cabbage to soften.
- Remove from heat and serve hot!
And now you have a delicious, HEALTHY comfort meal that is perfectly Paleo! Share with your family and brag to your friends. This dish is a winner.