Taste a Different Rainbow: Paleo Stir-Fry

Writing a recipe, Attempt the First.


Gather the following, per two adults (ingredients):

  • 1/3 to 1/2 red onion
  • 1-2 carrots
  • 8-12 cherry tomatoes
  • generous handful of roasted, salted cashews
  • something green*
  • 1-2 zucchinis
  • 4-6 chunks of canned pineapple

And for seasoning:

  • ghee
  • coconut aminos
  • salt
  • Chinese 5 spice

* “Something Green” – Tonight it was 8-10 snap peas, tomorrow it’ll be all the florettes off a medium head of broccoli. Pick a favorite.

Pre-prep: 15-20 minutes before you start cooking, spiralize the zucchini into zoodles. This has been written about by many more patiently explainy people than I. Basically, make the zoodles, salt them, and given them the 15-20 minutes to drain off a little water so they don’t turn out soggy.

Other than the zoodles bit, forget the idea of prep time and cook time split apart. Get your stuff together and find your state of flow.

Get yourself a nice big pan and turn on the heat to medium (6 of 9 on our stove). Melt enough ghee to lightly coat the bottom. Splash in 1-2 Tbsp of coconut aminos, and sprinkle in some salt and Chinese 5 spice to taste… maybe 1/2 tsp each?

From there, chop something up (peel first if relevant) and toss it in. Then chop up the next thing and toss it in. The order ensures that everything turns out pleasingly cooked:

  1. Onion
  2. Green thing
  3. Carrots – I like mine with some crunch; add earlier if you don’t.
  4. Tomatoes – I halve them.
  5. Cashews
  6. Zoodles
  7. Pineapple

It’s done when the zoodles are al dente.

If you want to add meat to this recipe (I’ve tried chicken, marinated skirt steak, and slow-cooked bison roast – all fantastic), slice it up and add with the onion if raw, or with the cashews if pre-cooked.

Dish it up. Eat it. Boggle that when you’re done you feel satisfied, but it was so good you totally wish there were more to eat. Hope you like it – smooches, fellow eaters.