Friday, February 26, 2016

Chicken and Beef Springroll Bowl

Happy happy happy Friday from the Pacific Northwest!  I am so happy it is the end of the week, I can't wait to get home and cook tonight and just relax this weekend (even though I do have some plans).  I am also really happy because the Portland Dining Month list of restaurants participating just came out and I can't wait to enjoy delicious foods!  These are my top choices: Bar Avignon, Accanto, Aviary, Kachka, Pono farm soul kitchen, Smallwares, Tabla, and Verdigris.  It is going to be a very tough decision to choose just one of these places.  Tonight we have some friends coming over for dinner before we go to my brother's comedy show and I am going to make tomato goat cheese risotto (which is on my blog), braised kale greens, and some seared steak on the side because one of the friends is vegetarian.  It is going to be a delicious and perfect happy Friday meal!  Ok onto the recipe, I adapted this recipe with my friend and had the steamed spinach with garlic ginger sauce as a side and the two went perfectly together.  Enjoy!

Serves 4

The Ingredients
2 Tablespoon fish sauce
2 Tablespoon sherry (replace with 1 tsp coconut aminos for Whole30 version)
Juice of 1 lime
2 inch piece of ginger, diced fine
2 teaspoon sesame oil
1 bunches medium bok choy
4 garlic cloves, very finely minced
1/2 red onion, very finely minced
1 1/2 tablespoons chili garlic paste
1/2 pint white mushrooms, chopped
1/2 pound ground chicken
1/1 pound ground beef
1 cup finely chopped cilantro
1/4 cup chopped mint

The Process
1.  Make your dressing. In a small bowl, mix together the fish sauce, sherry or coconut aminos, lime juice, ginger and sesame oil. Set aside.

2.  Prep the bok choy. Trim of the bottom of the bunch and discard, and then separate the tender leaves from the thicker white parts near the stalk.

3.  Heat a large skillet or wok over medium high heat. Add the garlic cloves, onion, chili garlic paste, mushrooms and the white parts of the bok choy and sauté until the onion is translucent. Transfer the vegetables mixture to a plate.

4.  Return the skillet to medium high heat and cook the chicken and beef until done though - about 5 minutes maybe more.

5.  Pour off any fat from the skillet and return the vegetables to the pan, mixing well with the chicken and beef.

6.  Add the dressing, the green tender parts of the bok choy, the cilantro, and the mint and mix well. Serve.

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