2 (9 oz. each) bags of Beyond Meat Beyond Chicken Strips Grilled, cooked (we cooked the strips in extra-virgin olive oil) and cut into 1-inch cubes afterwards.
Ground black pepper (we used freshly ground black pepper)
½ tablespoon canola oil or vegetable oil (we used canola oil)
2 cups frozen stir-fry vegetable blend (we used 2 cups of vegetables from a package of Bird’s Eye Broccoli, Carrots, Sugar Snap Peas & Water Chestnuts)
½ cup frozen peas
1 (14-ounce) can unsweetened light coconut milk
1/3 cup peanut butter (we used smooth peanut butter)
½ teaspoon ground ginger
¼ teaspoon crushed red pepper
½ teaspoon salt (we used kosher salt)
4 cups hot cooked noodles or rice (we used whole wheat fettuccine)
Take a medium-sized mixing bowl out and add the following ingredients to it, stirring to combine: coconut milk, peanut butter, ginger, crushed red pepper, a light sprinkle of pepper and the ½ teaspoon of salt. Set the coconut sauce off to the side for now.
Pour the oil into a wok or large heavy skillet (we used a skillet), setting the heat to medium-high. Once the oil’s hot, toss in the vegetable blend and peas, stirring constantly for 2 to 3 minutes or until all the vegetables are heated through (took us longer than 3 minutes). Add the cubed chicken and coconut sauce to the skillet, stirring to combine. Cook just long enough for everything to get heated through. Serve immediately over the noodles.
Originally this recipe used actual chicken meat but we decided to turn this into a vegan dish ! You can definitely taste the coconut milk and peanut butter in the sauce and there’s a little bit of heat at the end of the bite. This isn’t bad when it’s at room temp. but it’s tastiest when the sauce is nice and hot. We hope you’ll try this and enjoy this as much as we did !
Recipe source unknown.
We weren’t paid in any form to promote Beyond Meat or Bird’s Eye.
2 Tbsp. olive oil, divided (we used 3* tablespoons of extra-virgin olive oil)
14 oz. extra-firm organic tofu, drained, patted dry and cut into ¾-inch cubes (we drained and then pressed our tofu to get the water out)
1 yellow onion, finely chopped
2 cups thinly sliced carrots
2 cups sliced or quartered white mushrooms (we removed the stems and then sliced our mushrooms)
2 cups trimmed and halved green beans
¼ cup chopped fresh cilantro
2 Tbsp. toasted sesame seeds
1 lime, sliced into wedges for garnish
1 cup low-sodium vegetable broth, warmed
3 Tbsp. raw honey or coconut sugar (we used coconut sugar)
3 Tbsp. reduced-sodium soy sauce
2 Tbsp. rice vinegar
4 cloves garlic, minced
1 tsp. peeled and minced ginger
1 tsp. chile-garlic sauce (such as sambal oelek) (we used sambal oelek)
½ tsp. sesame oil (we used toasted sesame oil)
1/8 tsp. ground black pepper (we used fresh ground black pepper)
1 Tbsp. arrowroot mixed with 2 tablespoons water (we couldn’t find arrowroot so we used an equal amount of cornstarch)
Look at the box the spaghetti came in for directions on how to cook it and follow those directions.
While the spaghetti is cooking, make up the sauce: Take a large bowl out and add the broth and sugar to it, whisking it until the sugar’s dissolved. Now add in the following ingredients, stirring to combine: soy sauce, vinegar, garlic, ginger, chile-garlic sauce, sesame oil and the black pepper. Leave the sauce off to the side for now.
Take a large skillet and pour one tablespoon of the olive oil into it, setting the heat to medium-high. Once the oil’s hot, add half of the cubed tofu in and cook it for 5 minutes or until it’s crispy, turning the tofu frequently so all sides can get crispy. Place the crispy tofu on a paper towel-lined plate and repeat the process with the second half of the tofu*.
Using the same skillet that you used for the tofu, pour the other tablespoon of oil in, keeping the heat at medium-high. Once the oil’s hot, toss in the onion and carrot slices, letting it cook for 2 minutes, stirring frequently. Add the mushrooms and green beans in, stirring frequently for 2 minutes**.
Take the arrowroot mixture and stir it into the sauce to combine. Pour the sauce mixture into the skillet, letting it get heated up. Let the sauce bubble and thicken for 1 to 2 minutes (as soon as we saw it bubbling we moved onto the next part). Add the noodles and tofu into the skillet, tossing to coat in the sauce. Divide the skillet mixture among 4 plates or bowls and garnish with the cilantro, lime wedges and sesame seeds.
*By the time we were done crisping the first half of tofu up, it seemed as if the tofu had absorbed all the oil so we added another tablespoon of oil in before crisping up the second half of the tofu.
**By the 2 minute mark for the mushrooms and green beans, all the vegetables still seemed really raw so we put a lid on the skillet and cooked it for about another 6 minutes, taking the lid off just long enough to stir occasionally during that time.
This recipe is going into our favorites if no other reason than for that sauce ! The sauce is delicious but that deliciousness gets muted somewhat once it’s tossed with all the other components. The lime juice and cilantro bring more great flavor to the dish though. If you make this a day before you plan on actually eating it, the dish kind of takes on a vegetable lo mein feel by sitting in the fridge overnight which was awesome !
This recipe came from Clean Eating magazine.
We weren’t paid in any form to promote Clean Eating.
3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
2 Tbsp. extra-virgin olive oil
1 cup thinly sliced red onion
3 cloves garlic, minced
12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
1 Tbsp. grated fresh ginger
¼ tsp. crushed red pepper (we increased it to ½ tsp.)
½ cup chicken broth (we used reduced-sodium chicken broth)
2 Tbsp. reduced-sodium soy sauce
½ cup shredded carrot
1/3 cup snipped fresh cilantro
3 Tbsp. slivered almonds, toasted
Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !
Makes 8 servings (as a side dish without the shrimp)
You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.
6 Tbsp. soy sauce (we used reduced-sodium soy sauce)
3 Tbsp. fresh lime juice
1 tsp. dried crushed red pepper
8 tsp. minced garlic
4 Tbsp. peanut oil, divided
1 (10-oz.) sirloin steak, thinly sliced across the grain (we used 1 lb. of beef stir-fry meat)
1 lb. fresh green beans, cut into 2-inch pieces
2 red bell peppers, cut into ¼- to ½-wide strips
2 tsp. cornstarch
3 cups hot cooked rice
Mix the first 5 ingredients together in a large resealable plastic bag, whisking in 3 tablespoons of the peanut oil afterwards. Add the steak into the plastic bag, sealing the bag afterwards. Let the beef marinate at room temp. for 15 minutes.
Take the steak out of the marinade, reserving the marinade afterwards. Take a wok (we used a large skillet) and pour in the remaining peanut oil, setting the heat to medium-high. Once the oil’s hot, add the beef in, stirring occasionally for 1 ½ minutes or until the beef is browned. Take the beef out and transfer to a plate. Add the green beans and bell peppers to the wok, stirring constantly for 3 minutes.
Whisk the cornstarch into the marinade, stirring until fully combined. Pour the cornstarch mixture into the wok with vegetables, stirring constantly for 30 seconds or until the sauce looks like it’s thickened. Add the steak back into the wok, continuing to stir for another 30 seconds, mixing everything together. Take the skillet off the heat and serve the beef mixture over rice.
We got this recipe from Southern Living.
We weren’t paid in any form to promote Southern Living.
½ cup chicken broth (used Swanson’s reduced-sodium chicken broth)
2 Tbsp. reduced-sodium soy sauce
1 small head bok choy
1 lb. uncooked medium shrimp, peeled and deveined (used 31-40 count)
2 Tbsp. canola oil, divided
2 Tbsp. minced fresh ginger root
1 garlic clove, thinly sliced (used 2)
½ tsp. crushed red pepper flakes (we used 1 tsp.*)
1 large onion, halved and thinly sliced (we used a yellow onion)
2 cups sliced fresh shiitake mushrooms
¼ cup chow mein noodles (we didn’t measure out how many we used)
Hot cooked brown rice, optional (we used it)
In a small bowl, add the cornstarch, broth and soy sauce to it, stirring to combine until it’s smooth. Leave the bowl off to the side for now.
Take the bok choy and cut off the root end, leaving the stalks with their leaves. Now slice off the leaves so you’ve got leaves in one pile and the stalks in another. Slice the leaves and stalks, leaving them off to the side in their separate piles.
Take a large skillet or wok out (we used a skillet) and pour one tablespoon of canola oil into it. Set the heat to medium and once the oil’s hot, toss the shrimp in to cook until it turns pink. Take it out immediately and put it on a plate, covering it afterwards to help keep the shrimp warm.
Pour the rest of the canola oil into the skillet. Now add the ginger, garlic and red pepper flakes to the skillet, stirring it around for one minute. Now place the onion, mushrooms, and bok choy stalk slices into the skillet, continuing to cook and stir constantly for 4 minutes. Add the bok choy leaves in and cook for 2-4 minutes or until the vegetables are crisp-tender (2 minutes did the job for us).
Take the cornstarch mixture you stirred together in step one and pour it into the skillet. Wait for a boil to occur and then stir for 2 minutes or until the sauce has thickened (2 minutes worked well for us). Toss the shrimp back into the skillet, cooking just long enough for the shrimp to warm up (should only take mere seconds to occur). Spread the chow mein noodles over the dish. Serve the skillet mixture over the rice if you want to.
*The first time we had this, we didn’t feel like it had enough heat so we decided to double it. We got the heat we wanted but it did result in some coughing, sneezing, and runny noses.
This is such a scrumptious dish ! The bok choy stalk has a crunch to it which is a nice contrast against some of the softer things in the dish. The bok choy also provides a nice level of bitterness that isn’t overpowering at all. The sauce has a little bit of sweetness to it. The shrimp was juicy and tender and the flavor of the shrimp still came through at the end. There’s definitely a spicy component to this dish now ! Eating this with brown rice does cut down on the heat some and the rice will make you feel fuller with less of the skillet mixture. The chow mein noodles don’t have any flavor really but they add a really nice crunch to the dish ! We did decide it was better to just add the noodles onto our portions so we could have as little or as much as we wanted per plate.
12 oz. skinless, boneless chicken breast halves*, cut into ½-inch pieces
1 cup water
3 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar or white wine vinegar (we used rice vinegar)
1 Tbsp. cornstarch
2 Tbsp. vegetable oil
10 green onions, cut into 1-inch pieces
1 cup thinly sliced fresh mushrooms (we sliced 8 oz. of baby bella mushrooms)
12 cloves garlic, finely chopped
½ cup sliced water chestnuts
2 cups hot cooked rice
In a small bowl** stir together the water, soy sauce, and vinegar to create your marinade. Take a resealable bag out and add the chicken to it, followed by the marinade. Seal the bag up and stick it in the refrigerator, allowing the chicken to marinate for 30 minutes. After those 30 minutes pass, drain the chicken, keeping the marinade. Combine the marinade with the cornstarch, making sure that the cornstarch is fully combined.
Take a wok or large skillet (we used a skillet) out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss in the green onions, mushrooms, and garlic, stirring constantly for 1 to 2 minutes or until tender. Take the vegetables out of the skillet, leaving them off to the side for now.
If you think it needs it, pour some more oil into the skillet. Once the oil’s hot again, add the chicken to the skillet, stirring constantly for 3 to 4 minutes or until the chicken is fully cooked. Take the chicken out of the skillet and add it to the vegetables. Pour the marinade mixture into the skillet, stirring continuously until it’s thickened and is bubbly as well. Add the vegetables and chicken back to the skillet, adding in the water chestnuts as well. Let the dish cook just long enough for everything to be heated through, stirring during that tie. Serve this over rice and enjoy !
*Since we had to really stretch our food budget this month, we used a pound of chicken tenders that we had in the freezer instead of buying the chicken breast halves.
**We actually added the marinade ingredients to the bag first and just shook up the bag long enough for the ingredients to combine (helped save us from dirtying up an extra dish).
This is a good dish but we like having a spicy component in our food so later on we added some crushed red pepper flakes to the dish and liked it even more. We also sprinkled some kosher salt into the dish to help bring out the flavors more.