Kid-Friendly · Pork · Poultry · Recipes

WTF: The Easiest Stir-Fry Ever

Yea yea, I know, I haven’t posted a recipe since April. I don’t really have an excuse – I just haven’t been writing much, though cooking plenty. So let’s just skip all the apologies and whatnot and get down to business.

If you saw my post on the SlowCarbSnacktime Facebook the other day, I mentioned that I want to start a new series of posts for the blog entitled “What’s in The Fridge” or WTF. After some feedback from friends and readers, I realized what the people want: fast and easy options for living a slow carb life. Many of my recipes comes from the same “base” recipe – once you know how to cook a type of dish or protein, you basically have free reign to make it your own, fit it to your needs and the foods you have on hand. I’ll be sharing some of these “build-a-bear” style recipes to help you get things started, with some ingredient recommendations to make it your own.

Before we get started with the recipe, a mini update just to say that I have changed my Instagram username. Neither blog nor their respective Facebook pages will be changing, but I decided to update my IG to something more inclusive of the actual content I post and to better reflect my personality. You can now find me on Instagram @lipsticksanddeadlifts.

On to the easiest stir-fry ever! Due to the make-your-own style of this recipe, I have not included any photos for the time being.

You will need: 
Large non-stick pan
Cutting board
Sharp knife

1 lb sausage in casings (pork or chicken)
10oz bag frozen pepper strips
10oz bag frozen sliced mushrooms
1 onion, halved and sliced thin

Seasoning & Spices: 
garlic powder

Since I’m working with frozen veggies, it takes a bit longer to cook, but it’s worth it for the added nutrients.* Heat a large non-stick pan on medium-high heat and dump in the peppers and mushrooms – you don’t need any cooking fat right now, the veggies need to defrost and lose some of their water. Stirring occasionally, cook the veggies until the water begins to evaporate (7-10 minutes) and then add in the onions. The onions will also let go of some water – once all the liquid has evaporated, add your cooking fat (ghee, tallow, coconut oil, olive oil, etc), salt, and any herbs or spices you like.

mild-links220_0Once the vegetables begin to caramelize, add in your sausage links. I prefer to use uncooked sausages and usually buy Mulay’s brand, but cooked sausages like Aidell’s Organic are just fine too! Just be sure to check your ingredients. If you are using raw sausage, let them cook for 5-7 minutes, turning once – continue to stir the veggies as well. Using tongs, remove the sausages one at a time to the cutting board and slice them into rings. If you are using pre-cooked sausages, you can slice them right away.

Continue to cook the veggie-sausage mixture until the sausages are cooked through, mixing occasionally so that nothing sticks to the pan. Serve immediately.


Okay, so that’s my basic sausage stir-fry, but you can make it work with almost any veggies you have available. Here are some options that I have tried or would, but you can use whatever you like:

  • fresh or frozen sweet peppers, sliced
  • fresh hot peppers, chopped
  • fresh or frozen mushrooms, sliced
  • onion (any kind)
  • scallions
  • shallots
  • broccoli
  • cabbage, sliced
  • green beans
  • carrots

Some herb and spice options, though I would not recommend using them all at once:

  • garlic powder
  • onion powder
  • Chinese five-spice
  • oregano
  • sage
  • rosemary
  • thyme
  • white pepper


If the veggies you’re buying are out of season, you’re better off buying frozen vs. imported. Produce begins to lose nutrients once its picked and the longer it takes to get to your plate, the less you benefit from it!

Date Night · Information · Poultry · Recipes · Skills/Techniques

Fish Sauce Chronicles: Episode I – Chicken Stir Fry

EDIT: This post was edited on 03 September 2013. Further experimentation has resulted in a slightly updated and improved recipe, but still quick and easy!

Now that I have floated down from cloud nine, I’m ready to share all the wonderful experiences I had in Oregon, culinary and otherwise. One of my favorite food adventures on this trip was the fish sauce chicken wings at Pok Pok Noi, Chef Andy Ricker’s (Best Chef NW 2011) crazy addictive creation. Don’t worry East Coast kids, you can find Pok Pok in New York too! Between the flour for the crust and the sugar to balance out the salty fish sauce, this majestic treat is definitely not slow carb, so naturally I’d be the one to find a way to make it so! My Slow Carb Fish Sauce Chicken Wing recipe is still in the works – first attempt was so salty that even my grandmother, the queen of salt herself, couldn’t eat them.

Until I master that elusive recipe, I’ve been getting creative with fish sauce in other ways, and so here we are: Thai Chicken Stir Fry – a much less complicated recipe with many familiar ingredients, giving you and me a chance to really understand how fish sauce can work. There is a fantastic article on choosing the right fish sauce, which I’ve shared on my Facebook page here (posted on 15 Aug 2013). Philly readers – I get most of my Asian-y ingredients at the market on 12th and Washington (including FRESH QUAIL EGGS, which we can talk about later).

1 whole chicken breast (boneless, skinless), cut into 1-2″ cubes
1-2 serrano peppers, sliced into rings
1 long hot pepper, sliced into rings
1 whole red onion, halved and sliced
4 garlic cloves, minced (1/2 for marinade, 1/2 for stir-fry)
2 tsp minced ginger
2 tsp rice vinegar
1/2 cup fish sauce
2.5 tsp Stevia or Truvia (~2 packets)
olive oil

freshly cracked white pepper
1/2 tsp ground turmeric
1/2 tsp ground coriander

Other than the time it takes to marinate/brine the chicken, this is actually a pretty quick and easy recipe!
In a small bowl, combine 1/2 cup fish sauce, 2 tsp stevia, 2 tsp ginger, 2 tsp rice vinegar, and 2 cloves of finely chopped garlic; stir well. In a large Ziploc bag, combine the sauce mixture with the chicken pieces and marinate for 1-3 hours. In the meantime, prepare the vegetables (peppers, onion, remaining garlic) and set aside in another bowl – if you are planning on making this dish later on, I recommend covering the veggies and sticking them back in the fridge for a while.

In a large non-stick pan, sauté the vegetables with some olive oil over medium-high heat for about 5 minutes or until the onions and shallots start to soften. Heat a second pan on medium-high heat as well, and using tongs or a slotted spoon, add the chicken to the pan. You can add some of the fish sauce mixture if you like, but keep it to a minimum – I made the mistake of doing this the first time and my chicken was super salty. Add turmeric to the chicken pan and mix well. Continue sautéing the veggies and chicken separately for another 5-7 minutes, or until chicken is almost completely cooked through. In the last few minutes, using a slotted spoon again, move the chicken to the pan with the vegetables and continue cooking for an additional 3 minutes or so, mixing well. Your chicken should be white inside (NOT pink) but still juicy.

Place stir-fry in individual bowls and drizzle with sriracha for an extra kick.

Got leftovers? Unlikely if you’re cooking for two or more, but if you’re eating solo, this dish makes for a great breakfast too.
Prepare 1-3 eggs however you like, I recommend sunny side up with clarified butter ’cause there are few things I love more than a nice creamy, runny yolk. Remove eggs from the pan and set aside in a bowl or plate, season with salt and white pepper. In the same pan you used to prepare the eggs, reheat the chicken stir fry by sautéing for a few minutes on medium-high heat. Add the stir fry to the eggs, crack those yolks open, and dig in!

fish sauce chicken stir fry

Pork · Recipes

Sexy Sausage Stir-Fry

It exists! By some miracle, there actually exists a brand of sausage with exactly ZERO sugar, and they are sooo good. So far I have only found Botto’s Hot Italian Sausage at BJ’s in a 5-pound package (4 packs of 5 links each), but if you find them elsewhere please let me know!

This is probably the fastest I have ever prepared enough food for dinner and two work lunches. Super easy and 0 carbs, this “stir-fry” goes great with Mushy Beans.

1 pack of sausages (5 links) Botto's Extra Hot Italian Sausage Links - Copy
1/2 red onion, sliced
1 head garlic, peeled
1-2 bell or poblano peppers, julienned (which I actually didn’t have so I used canned, diced chili peppers which works fine but is just not as good)
1 tbsp. olive oil

Heat the olive oil in a large non-stick pan on medium-high heat. Make a few very shallow diagonal cuts in each sausage link and place them in the pan. Turn sausages occasionally, allowing each side to brown to preferred color, for about 10 minutes or until the sausages are cooked through. Place the sausages on a clean plate to set and cool.

In the same pan, combine the red onion, garlic cloves, and peppers with a touch more olive oil. Add salt and pepper to taste (and paprika if you like it). Stir periodically until vegetables begin to brown and soften (about 10 minutes on medium heat).

Add chili oil to mayonnaise for a creamy, spicy dip!