Recipes by LAURA JANE MONTGOMERY
By the time you read this, you’ll have already celebrated the new year — but what about the Chinese New Year, happening February 1? If you want some good Chinese food but don’t want to ruin your New Year’s resolutions, check out these recipes from our friend Laura Jane Montgomery.
Chinese stuffed mushrooms
- 12 baby portobello mushrooms, washed and stems removed
- 1/2 pound ground pork
- 1/2 cup canned bean sprouts, drained and chopped
- 2 tablespoons duck sauce
- 1 tablespoon avocado oil
- 1 tablespoon coconut aminos
- 1 tablespoon rice wine vinegar
- 1 teaspoon tapioca starch
- 1 teaspoon maple syrup (or honey)
- 12 parsley leaves
Preheat oven to 425 degrees. Brown the pork until cooked through. Drain the meat and put in a medium sized bowl. Add bean sprouts, coconut aminos, rice wine vinegar, tapioca starch and honey. Mix well.
Brush the mushroom caps with oil, then fill with pork mixture. Place a parsley leaf on top of each stuffed mushroom. Arrange the mushrooms on a baking sheet and cook 15 minutes. Let the mushrooms rest on a paper towel to absorb any extra moisture. Once plated, drizzle duck sauce on top.
Chinese chicken and bok choy
- 1 to 1 1/2 pounds chicken breast, cut into 1-inch chunks
- 2 large carrots, peeled and sliced on the diagonal
- 5 to 6 green onions, diced
- 4 heads baby bok choy
- Avocado oil spray, optional
- 1 tablespoon “Everything but the Bagel” seasoning
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons coconut aminos
- 1 tablespoon rice wine vinegar
- 1teaspoon avocado oil
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 2 garlic cloves, grated or finely minced
Preheat oven to 425 degrees. Stir together all ingredients for the marinade. Place the chicken, carrots and green onions in a bag or bowl. Pour the marinade over the chicken, reserving 1 tablespoon for later use. Let chicken marinate in refrigerator for at least 1 hour.
Transfer chicken to an oven-safe dish and cook for 20 minutes or until cooked through. While chicken is cooking, wash the bok choy and cut in half lengthwise. Place on roasting sheet, cut side up. Brush the remaining marinade over the bok choy, and spray with a light coating of avocado oil.
Once the chicken is cooked, remove from oven and sprinkle with “Everything but the Bagel” seasoning blend. Roast the bok choy for 10-15 minutes until edges are crisp. Plate, serve and enjoy!
- 1 to 1 1/2 pounds flat iron steak, thinly sliced across the grain
- 3 green onions, cut into 1-inch pieces
- 1/4 cup coconut aminos
- 1/4 cup coconut oil
- 1 teaspoon ginger, peeled and grated
- 2 garlic cloves, chopped
Add the sliced beef, coconut aminos, ginger and garlic to a Ziploc bag or bowl and let marinate for 1 hour in the refrigerator.
Heat coconut oil in a large wok or cast-iron skillet over medium high heat. The oil must be hot, almost smoking, to achieve crispy beef.
Remove meat from the marinade and cook in batches to not crowd the pan. Cook for 1-3 minutes per side.
Toss the green onions in with the last batch of beef for about 30 seconds. Serve beef over rice or cauliflower rice with an extra drizzle of coconut aminos.
A simple salad with ginger dressing and steamed edamame complements this dish well!
Laura Jane Montgomery is a personal trainer and nutrition coach in Ridgeland. Her private studio, Fit Revival, specializes in personal and small group training. She loves helping her clients move well and find nutritious ways to enjoy the foods they love!