STIR-FRIED MEAT & "NOODLES"

One of the hundred absolute worse things about having celiac is the inabilty to just go grab Chinese take-out. Everything is covered in flour & deep fried or covered in soy sauce.  Serious bummer. I know  I know, Chinese food isn't good for you anyway blah blah blah, BUUUUT it's sooo delicious and I miss it. 

With that all said, I find the next best thing is just making my own. 

This recipe is what I use when I have an abundance of leftover meat, any type of meat will work.  Toss the meat into the skillet once the veggies are cooked and you're good to go.  BAM! Homemade chinese!




Pictured with both chicken and shredded pork

INGREDIENTS:

• 4 cups spaghetti squash 
• 1 tbsp coconut oil
• 1lb meat, pre-cooked  
• 1-2 stalks celery, thinly sliced crosswise
• 1/2 cup zucchini, thinly sliced or diced
• 1/4 cup onion, sliced
• 1/4 cup coconut aminos (or stir-fry sauce of your choice)
• 1 tbsp raw honey or Grade B maple syrup (omit if doing a Sugar Detox)
• 2 tbsp almonds, sliced (optional)

INSTRUCTIONS:

1. In a small bowl, mix the coconut aminos and raw honey.
2. Heat oil in large skillet.
3. Add all vegetables (EXCEPT the spaghetti squash) into the heated skillet; saute for 3 minutes over high heat, then add the cooked meat.
4. Reduce heat to medium and add the coconut aminos/honey mixture; cook for 3 minutes, then toss in the drained spaghetti squash. Sprinkle with sliced almonds (optional). 

COMMENTS: I like the coconut/honey mixture instead of a conventional gluten-free stir-fry sauce, which works just as well. You can also toss in additional veggies, or sliced almonds. 

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