Quick Korean-Style Bowl

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This bowl has it all: sweet, spicy, umami, crunch, shrimp – what more could you ask for? And it’s quick! Like 15 minutes, 1 mug & a bowl!

Gluten-free, pescatarian

Quick Korean-Style Bowl

Shrimp (I used half a pound or so small cooked shrimp, but uncooked would have been even better)
2 Tbsp. arrowroot powder or cornstarch
2 Tbsp. neutral oil
Two big hand fulls snap or snow peas
2 cups finely shredded carrots
2 green onions, sliced

For the sauce:

1 Tbsp. gochujang
2 Tbsp. hoisin sauce (or honey soy – something salty & sweet)
1 Tbsp. soy sauce (or coconut aminos)
1/2 inch fresh ginger, minced.
2 cloves garlic, minced
1 tsp. arrowroot powder or cornstarch
2 Tbsp. water

Heat your largest skillet over high. Add the oil to heat up.

While the oil is heating, toss the shrimp in the cornstarch.

Add to the pan, stir-frying until just beginning to brown.

Add the snap peas, stir-frying until warmed through.

Add the carrots, stir-frying until well distributed.

Add the sauce, stir-frying until the mixture looks homogeneous as possible and the sauce begins to thicken.

Add the green onions, give it a couple stirs, and serve.

Serves 2 for dinner, with or without 1 for lunch depending on whether this is all you eat

Vinegar Poached Chicken Bowl

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I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.

What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.

I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.

I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.

Gluten-free, paleo & Whole30 with a different bowl base

Vinegar Poached Chicken Bowl

4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 jalapeño
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper

For the bowl:

Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies

Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.

Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.

Serves 4

Combine all