Five Spice Stir Fry

Five Spice Stir Fry

I love my CSA.  GRUB holds a very special place in my heart and I’m grateful to be a part of such a cool little co-op. I love to chat with the farmers while my kids jump on the trampoline.  I get to load up on the most amazing veggies and I know exactly where they come from. I love seeing the beautiful brown dirt which clings to the ends of the freshly pulled green onions and carrots.  The same dirt on those veggies covers the hands of the farmers who just pulled them, and it’s also sweetly smeared on the face of their cute little baby who was earlier crawling down the rows of veggies “helping” his mom and dad.I also love that today, a neighbor to the farm was visiting with his grapefruits and oranges from his few fruit tress and for $5 he was offering folks to take as much as needed to feed their families.  Thank you GRUB for giving me an hour out of my crazy Tuesdays to enjoy the day and to slow down for an hour or so and to simply be in the moment.  Check out this link to find a CSA near you!!

Now for a recipe.  If you have as many spices as possible in  your cupboard, you lack all excuses to be bored with your food and what before was “just meat and veggies” can be turned into an amazing and tasty creation that the whole family will love!

Five Spice Stir Fry

1 pound ground beef

1 pound medium sized shrimp

1 red bell pepper, diced

5 green onions, diced

3 cups purple cabbage, diced

3 cups broccoli spears, chopped

2 cups sliced mushrooms

2 tablespoons coconut oil

1 1/2 teaspoons Chinese Five Spice

1 teaspoon fresh grated ginger

2-4 teaspoons coconut aminos

2 teaspoons Thai Premium Fish Sauce

1/2 tablespoon sesame oil

1/4 cup chicken stock

In a large skillet or wok brown the ground beef.  Add the onions and bell peppers and saute for 3 minutes.  Add the coconut oil and the remaining veggies and saute for another 5-7 minutes.  Add the grated ginger, Chinese Five Spice, coconut aminos, fish sauce, sesame oil, and chicken stock.  Mix well and add the shrimp.  Mix well and cook until the shrimp turn pink, about another 3-4 minutes.  Serve topped with sliced raw almonds.

Enjoy!!

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Comments

  1. Chelsea says

    Question about your CSA – do they offer potatoes/corn/beans as a major part of their produce? If so, what do you do with them? If not, how hard was it to find a CSA that didn’t include these? Im looking for one to join right now but im afraid of putting In money towards a lot of “veggies” that I can’t/wont eat. Thanks!

    • Sarah says

      Hi Chelsea,
      Potatoes, corn and beans are actually a very small part of my CSA. I simply don’t take them. For example, yesterday I received 2 huge bundles of bok choy, 2 pounds of carrots, almost 2 lbs of broccoli, a giant head of some sort of cool purple and green cabbage, 1 bunch of kale, 1 bunch of green onions, and 1 romanesca. They had a bag of dried beans that I passed on. During the summer months my share is even more plentiful and sometimes they do have potatoes and corn but everything else is so bountiful that I don’t at all feel like I am wasting any money, in fact I know I save money and I feel really good about where my food is coming from. If you have a local CSA I would just ask them what their policy is on not taking everything in your share, typically there is always someone else happy to take what you do not want. Good luck and let me know what you find out!

  2. LauraB says

    Yummy! I am in a serious Asian phase at the moment. Chinese Five Spice and Thai Spice Blend are in about every meal I’m making at the moment. Kids and hubby dig it – phew!

  3. NikkiH says

    Just made this with a few mods…didn’t have ground beef so I used ground pork. It’s delish!!!! Thank you for a wonderful site with many many recipes that have been huge hits with the family! (creamy tomato soup was #1)

  4. Annie Tasaka says

    Sarah, I love your site and recipes! You haven’t failed me yet. I am trying this one tomorrow with ground turkey, but wondering what are coconut aminos?

    Annie :)

  5. Andrea says

    This sounds so amazing!! I’m going to make it for myself, my hubby, and a friend for dinner tonight. Thank you for inspiring me to cook healthier on a regular basis!

    • Andrea says

      Oh, and you are so lucky you have a CSA available this time of year. Ours doesn’t begin until 6/1 (we live in Oregon) and I am sooooo ready for some fresh, local vegetables.

  6. Kara says

    I just made this and it’s wonderful! I had never used the Chinese 5 Spice before, it has a good flavor. Thank you!

  7. Jeannine says

    This was great! I had almost everything on hand but the coconut aminos & shrimp. I replaced the shrimp with scallops, turned out really good! (Note to self: go to your amazon store & buy the aminos!!) The 5 spice & ginger combo made for a great smelling house and a delicious meal, this is a repeat!

  8. Michelle says

    I made this tonight after a VERY long, VERY stressful day at work and it was DELISH!! Normally after a frustrating day at work I used to be totally overwhelmed/frustrated on what to go home and make for dinner, but the past 2 weeks of doing your recipes from the book and the blog we have had fantastic dinners and zero stress on what to make! Thanks for taking me on this tasty adventure!! You have made me excited about cooking and sticking to paleo!!

  9. marianna says

    I’m planning to make this this weekend, but am having some serious issues finding Chinese five spice. I live in the middle of nowhere, Oklahoma and there isn’t. Whole lot of culture here. Anything I could use as a substitute or maybe a way to make it myself?

  10. Renee says

    I am sitting here 1 1/2 hours away from my book club meeting with 2 lbs. a ground beef thawed and no ideas what to do with it. The book is “Battle Hymn of the Tiger Mother” so, in keeping with the theme, I googled “ground beef chinese 5 spice” and landed here – one of my favorite sites! Meant to be? I think YES! Off to cook…

    • Renee says

      Thanks again for the recipe – it was delicious. I didn’t have all the vegetables, so I used what I had – onions, red bell pepper, zucchini, mushrooms. The seasonings were key. And I served it on a bed of TJ’s Power Greens, wilted with garlic and sesame oil. Big hit at the book club meeting!

    • Renee says

      Thanks again for the recipe – it was delicious. I didn’t have the shrimp or all the vegetables, so I used what I had – onions, red bell pepper, zucchini, mushrooms. The seasonings were key. In addition to the almonds, I topped it with cilantro and served it on a bed of TJ’s Power Greens, wilted with garlic and sesame oil. Big hit at the book club meeting!

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