I have a confession… prior to my real food conversion, I absolutely loved chinese food.
yep… that MSG, fake salt and high fructose laden chinese food. I loved it and ate it much more often than I’d like to admit!
Once we gave up the junk food, I’d still occasionally wish I could eat chinese food, so I started experimenting with healthier versions. Like with most foods, the healthier versions can actually taste better if prepared well, so this will begin a series of healthy versions of my former favorite chinese foods…
- 1 head of cauliflower, fresh (Must be fresh! frozen is not firm enough for this recipe)
- ½ cup frozen peas
- ½ cup fresh carrots, finely chopped
- about 8 fresh green beans, chopped (optional)
- 2 tablespoons naturally fermented soy sauce or coconut aminos
- 1 egg
- ¼ cup sesame oil or coconut oil
- salt, pepper and garlic powder (about ½ to 1 tsp of each)
- ½ pound fresh or frozen shrimp, peeled and with tails removed
- Get the cauliflower into rice sized pieces by grating, using a food processor or chopping by hand with a chef’s knife.
- In a large skillet, heat the sesame oil or coconut oil until melted.
- Add the cauliflower and stir.
- Quickly chop the carrots and green beans.
- Add the carrots, green beans and peas to the pan and continue to stir until vegetables are starting to get tender.
- Sprinkle the vegetables with the soy sauce or coconut aminos and the spices.
- Move the veggies to the side, making a circle in the middle of the pan. Drop the egg into the circle and leave for about a minute until starting to cook.
- Scramble the egg into the rest of the mixture.
- Add the shrimp and cook until just done.
- Serve immediately.
Are there any un-healthy foods you miss? Have you made healthier versions?