A recipe that can adapt to ingredients or preference
1. Cube the protein, then put it in a bowl with 2 tbs of fry sauce, put in fridge prior to cooking for a few minutes.
2. Cook the base.
BASE 1: boil 1 cup of chicken stock, combine with 1 cup of raw couscous, cover and put aside (off heat) for 5 minutes. Fluff with fork. This should be slightly dry than it would be when it's a standalone side, as it will soak up the liquid from the main dish.
BASE 2: boil enough water to cover bean threads, add salt, boil bean threads for about 10 minutes then check to make sure noodles do not have plastic consistency. Drain, rinse with cold water to stop cooking, mix with a half tsp of oil. Just before you add these to the main dish, you'll want to toss them on a cutting board and chop from one side to the other once or twice.
3. Heat pan, drizzle 2 tbs of olive oil. When it has heated, add the garlic and cook about 1 minute. Add protein and toss until all sides have started cooking.
-If using chicken or beef, this will be about 4 minutes (while flipping or stirring).
-If using pork, cook for about 5 minutes and then REMOVE from the pan to be added in later. (This prevents the pork from over cooking)
Add 2 tbs of fry sauce throughout this step.
4. Add onions, bell peppers, 1 tbs of fry sauce and cook about 4 minutes. Sprinkle the mushrooms over the top without stirring, then sprinkle 1-2 tbs of fry sauce and cover. Cook for 3-4 minutes and then stir. Continue to stir and cook until all vegetables are done (mushrooms should hydrate and turn colors, bell pepper should be tender). Add fry sauce as needed. There should still be liquid remaining to soak into the base.
5. Add base. Stir. Cook on low for about 3 minutes then let stand for 5 minutes before serving.
Vegetables and protein can be interchanged fairly easily. If you are missing a vegetable, just add more of one of the others or try something different (asparagus and broccoli for example), just be mindful of the prep and cook time. When using something like broccoli, cut the stems off the floret heads so you can toss in the stems at the start and the floret heads at the very end.
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Serving Size: 1 Serving (1484g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1811 | ||
Calories from Fat: 771 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 85.7g | 114 % | |
Saturated Fat 47.9g | 239 % | |
Monounsaturated Fat 29.5g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 297.1mg | 91 % | |
Sodium 1318.7mg | 45 % | |
Potassium 4335.9mg | 114 % | |
Total Carbohydrate 180g | 53 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 173g | ||
Protein 85.2g | 122 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1811
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