Orange Chicken And Shrimp Stir-Fry
A quick and dirty, not to mention tasty low carb high fat stir fry meal. Like all stir fry’s it is primarily a matter of prep…
1 cup good beef stock
2 tbls Soy Sauce
5 heads Garlic, rough chopped
2 Tbls garlic cream*
1 Orange, small, zested and juiced
2 Chicken thighs skinned, deboned and chopped into 1″ squares
1/2 lb. Shrimp
1/2 medium onion, rough chopped
1/2 lb. Mushroom, thick sliced
2 scallions fine sliced for garnish
I par-cooked the onions and mushrooms, and then the chicken so they could just be tossed with the sauce and other ingredients. For the sauce I simply added the ingredients in a sauce pan and let it simmer for about a half an hour. Everything was sauteed using Coconut oil which added a nice flavor.
When you have your mise en place in place get a Wok or iron skillet blazing hot and add your prepped and par cooked ingredients. Try not to overwhelm the pan and cool it off too much.
After about five minutes add the sauce and let it thicken a little bit in the pan…
Plate and enjoy…
*Quick and dirty recipe for Garlic cream: I buy a bag of peeled Garlic. Boil three times in salted water, drain each time, and start each iteration with cold salted water. After the third time place the boiled Garlic in a food processor and puree. You can add a little actual cream but I don’t because the Garlic cream lasts longer without it.
To store I separate it into several small containers and freeze all but one. Will last typically a month or so in the fridge.