In one sense, the Geminids meteor shower is responsible for this particular post.
It was totally cloud-free the other night up here, perfect for sitting on our balcony with a beverage, meteor spotting.
The problem was, it was also blowing a gale, which in Scando-Decemberspeak translates as “very, very cold”.
Still, it was worth it. We saw one meteor in particular that was “you’ll tell your grandchildren about this” memorable, that fizzed right across the sky, directly in front of us. We could even see the bits trailing off it in its wake. Quite spectacular.
One unintended consequence of this stint of sky-watching was that the next day I developed a slight case of the snuffles. Nothing serious, you understand, but just enough for me to want to stay at home when Mrs. Paleovirtus and Paleovirtus Jr. headed out to the local steakhouse for their evening nosebag.
Had my appetite been a tad more robust, I probably would have wanted a small bowl of egg fried cauliflower rice on the side, too, but the bird and greens was sufficient for my slightly subdued state.
It was just what the doctor ordered. The next morning I was back to normal, and went out on my early morning bike ride as per usual, a smile on my face underneath my thermal Balaclava, as I leaned in to yet another storm-force headwind…
Chicken and Vegetable Stirfry
- 1 chicken breast, cut into bite sized pieces
- 1 small carrot, peeled
- 1 stick of celery, cut into thin sections on the diagonal
- 3 spring onions, whites and greens separated
- 1 small head of pak choi
- 3 cloves of garlic, peeled and thinly sliced
- 1 inch piece of ginger, peeled and thinly sliced
- 1 medium hot chilli, thinly sliced
- ½ tsp 5 spice powder
- Sake – see Notes
- fish sauce – see Notes
- tapioca flour
- freshly ground sea salt
- coconut oil
- Place the chicken in a small mixing bowl. Add ½ tbsp of Sake, ½ tbsp of fish sauce, ½ tsp of salt, and 1 tsp of tapioca flour. Mix well, then set aside to marinade for about 15 minutes.
- Cut the carrot in half lengthways. Slice on the diagonal into thin, half moon strips. Set aside.
- Cut the spring onion whites into ½ inch sections on the diagonal. Thinly slice the greens. Set aside.
- Break the pak choi down into individual ribs. Separate the white and green parts. Cut the white parts into strips. Roughly tear up the greens. Set aside.
- Heat 2 tbsp of coconut oil in a non-stick wok over medium high heat. Add the chicken, and stir fry until cooked, ie when lightly browned on the outside, and completely white inside, about 3½ – 4 minutes. Remove from the wok, and set aside.
- Add a little more oil to the wok if required. Add the ginger and chilli, and stir fry for 30 seconds. Add the spring onion whites, carrot, celery, and pak choi whites. Stir fry for 2 minutes.
- Add the garlic and 5 spice powder. Stir fry for 1 minute.
- Add the pak choi greens to the wok. Stir fry for 30 seconds.
- Return the cooked chicken pieces to the wok. Stir fry for 30 seconds.
- Add 1 tbsp each of Sake and fish sauce to the wok. Stir well, and stir fry for a few seconds.
- Remove the wok from the heat. Spoon the chicken and vegetables into a serving bowl. Garnish with the spring onion greens. Serve.
- Depending on your own personal Paleo preferences, you may not want to use the Sake. If you don’t, simply replace it with a similar quantity of water.
- To make the dish truly Paleo, get hold of fish sauce that contains fish, water, and salt. You’re probably best looking in an Asian store for genuine Thai fish sauce, although if you’re in Britain Tesco’s own fish sauce fits the bill. I currently use Thanh Ha Phu Quoc.
- Melt In Your Mouth Monday
- A Round Tuit
- Mix It Up Monday
- Craftastic Monday
- Inspiration Monday
- Much Ado About Monday
- Block Party
- What’d You Do This Weekend