Asian Fusion

This week, I dabbled in asian chicken lettuce wraps and ginger beef, mushroom, & kale stir fry. Big fan. 

I find myself frequently adapting asian recipes at least once a week. Fresh ground ginger is a go-to! 

Disclaimer: I made up my own recipe. 




First, I put about a 1 pound chicken breast in the crock pot for 6.5 hours. It cooked in some water, chicken broth, splash of olive oil, toasted sesame oil, and organic soy sauce. I prefer to cook my chicken in the crock pot to decrease the mess and hassle. Also, it always comes out moist and falls apart, which is perfect. 


I chopped up or peeled the following veggies (this can be to your preference): 

• Jicama (high in fiber and antioxidants!) I used a potato peeler for thin pieces
• Carrots: also used a potato peeler
• Kale
• Bell peppers
• Green onion
• Red onion
• Mushrooms

I used romaine lettuce for the wrap portion. 

In a pan I heated up the following to sauté the veggies in (of course I didn't measure): 

• Olive oil
• Toasted sesame oil
• Red pepper flakes
• Fresh ground ginger
• Pepper
• 2 tablespoons corn starch (to thicken sauce)

Once the veggies were cooked a bit, I added chicken. Voila! 

Dish onto lettuce and serve! Enjoy. 




Another great one, ginger beef, mushroom, & kale stir fry!

This one was not my recipe, but it was good!  My own touch: quinoa to increase the amount of food to ensure leftovers for a few days. I don't typically cook with beef, but I enjoyed it for one week. 



Here's the recipe: http://www.gimmesomeoven.com/ginger-beef-mushroom-kale-stir-fry-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:%2Bgimmesomeoven%2B(Gimme%2BSome%2BOven)