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 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 the same dish more than once. I taste constantly while I’m cooking and I stop seasoning when it tastes right.
All variations normally include:
- 1 pound of ground meat or thinly sliced meat
- 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
- Quick cooking veggies (e.g. pre-washed baby spinach, leftover sautéed chard, frozen broccoli, shredded carrots, broccoli slaw, etc.)
- 1-2 tablespoons of your favorite seasoning or coconut aminos
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.