Clean Out the Fridge Stir Fry sums up the dinner we had tonight, this time the chicken version. Thought I was headed into get part A of a crown, and Emily created this recipe out of what we have on hand and need to use up, to make a soft meal for her mama. Truly, I wanted that crown, but I was 2 days early! That has never happened, and I doubt, ever will again!

So, before I headed to the dentist (uh-hem), Emily got busy surveying what needed to be used up. With a little ingenuity and chopping, anyone can make Clean Out the Fridge Stir Fry with varieties that are endless! Gluten, casein, grain and chemical free, this low carb, GAPS friendly, paleo, primal (without the worldview) stir fry ROCKED! It was better than just about anything we could have had eating out - and it was using up stuff that needed using up, so decidedly green.

So, how about the BASIC recipe, so you can create your very own Clean Out the Fridge Stir Fry?

Thinking through ingredients:

• Survey the fridge and figure out what needs to be cooked, veggie wise, NOW.
• What leftover meats can you throw in, or do you need to thaw something out?
• Do you have fresh garlic or ginger, any type of onion?
• Canned or fresh coconut milk?
• GF Tamari or Soy Sauce, fish sauce, curry mixes?
• What sort of Oriental spices do you have in the cupboard?

Tonight, we headed into a Slightly Spicy Habanero Ginger Chicken.

Chicken Marinade

• 1 lb chicken thighs, marinating in a soy/ginger base that I had frozen last month
• 2-3 teaspoons garlic, minced
• 1 piece fresh ginger, minced, about the 2 inches long, minced
• 1/3 cup soy sauce

Vegetable Ingredients

• 1 onion, diced
• 1 package broccoli carrot mix
• 1 bunch bok choy, chopped
• 1 cube habanero peppers (or 1-2 chopped jalapenos)
• EVOO

Start by sauteing the onion in a drizzle of EVOO in a huge skillet or wok.

Meanwhile, chop veggies! Bok choy works best to remove the crunchy white ribs and cut them into slices, like you would celery and keep in one bown. Then cut the leaves into slivers keep in a separate bowl, since they cook extremely fast, the leaves go in LAST!

When the onion begins to get tender, dump the marinating meat into the skillet and stir the whole thing to meld flavors. Let cook and go back to chopping veggies if you don't have them all prepared already!

Add carrots, and saute.

Then when the meat is almost done, add broccoli carrot mix and any other veggies you have. Add white bok choy ribs and stir. Add sauce of the day, and stir well.

Add bok choy leaves then top with a lid and let the bok choy quickly steam. Remove lid, stir well, and serve over Cauliflower Rice.

Sauce (Tonights Clean Out the Fridge Stir Fry Sauce is a better term!)

1/3 cup soy sauce

1 teaspoon garlic

8 drops liquid stevia (or a tablespoon of brown sugar)

Cauliflower Rice

Sometimes, a family just wants rice! To see the photo tutorial - go to the recipe here

So simple, it totally made the Stir-Fry zing!

• 1 head cauliflower, rinsed and cut into florets
• 2 cups boiling water
• sea salt to taste

Put water into a large saucepan and set to boiling. Meanwhile, thoroughly clean the cauliflower, then cut into florets. Cauliflower is such a cool vegetable, it is fun to cut it in half and think of the human brain!

Throw the florets into briskly boiling water and cook with lid on, steaming until tender.

Take half of the steamed cauliflower and put it in your food processor. Pulse until it resembles rice. Remove and put in a covered bowl. Repeat with the next half of cauliflower. Lightly salt, if desired and serve!

We saved the boiling water and made a simple Egg Drop Soup out of it and it was extra good! Why? It was full of all of the delicious nutrition from the cauliflower!

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