Emergency Protein (a.k.a. Garbage Stir-Fry)

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The whole idea behind emergency protein is that I want to cook some protein and veggies really quickly so it gets in my rumbling belly FAST. Plus, I want to make sure I make a big batch so I have leftovers.

Hands-down, the quickest way to cook meat is to stir-fry it. Everything should be cut small so your dish is finished lickey-split. Similar to my Garbage Soup, this “recipe” makes use of whatever protein and wilting veggies are in the fridge or freezer. I don’t have any set measurements, and I rarely make this dish the same way more than once. I taste constantly while I’m cooking and I stop seasoning when it tastes right. 

All variations normally include:

  • Quick cooking veggies (e.g. pre-washed baby spinach, leftover sautéed chard, frozen broccoli, shredded carrots, broccoli slaw, etc.)
  • 2 tablespoons of your favorite cooking fat (e.g. lard, coconut oil, ghee, etc.)
  • ½-1 cup of onions, leeks, or shallots cut into small dice
  • 1 pound of ground or thinly sliced meat
  • 1-2 tablespoons of your favorite seasoning or coconut aminos
  • Kosher salt
  • Freshly ground black pepper

Here’s an example of how I prepared a batch of emergency protein today:

I quickly chopped up my veggies…

…and melted 2 tablespoons of ghee over medium heat in a large cast iron skillet. I tossed in some sliced green garlic and diced shallots and stir-fried until they were tender. 

I added the mushrooms…

…and shredded carrots (i.e. vegetables that take longer to cook) along with some salt and pepper to taste. 

Next, I tossed in some thinly sliced chicken breast  along with a few healthy shakes of Turkish seasoning, salt, and pepper. 

When the chicken was cooked through, I tossed in some pre-washed spinach leaves… 

..and turned off the heat when the spinach was wilted.

It’s that easy.