Anyone who knows me well knows that I love Asian food. To be fair I love food in general, but I’ve always had a fondness for Asian cuisine and flavors. So a decision to do Whole 30 and give up soy products and rice was not something I would have envisioned myself doing a year ago. But Asian food is more than fried rice with soy sauce, so I was determined to make some easy, Asian-inspired meals while participating in Whole 30.
Mustard is probably my favorite condiment and a wonderful compliment to meats that I feel is underutilized. I made a quick stir fry with carrots and green onion with just enough mustard to lightly flavor the dish.
1 tbsp light tasting olive oil
1 tsp sesame oil
2 carrots, sliced (I try for 1/8″ thickness)
1 tbsp garlic
3/4 lb chicken breast, cubed or sliced in thin strips
4 green onions, (I slice the white onion part thinly and cut the scallions into 1-inch pieces)
1 tbsp mustard (I used yellow, any Whole 30-compliant mustard will work)
Chicken Broth (Check your labels, lots of packaged broth have sugar, even Pacific Organic)
Heat the olive oil in a wok or large, non-stick skillet, over medium-high heat. Add the carrots and cook for four minutes, stirring occasionally. Add the garlic and let it sautee for one minute, stirring gently with the carrots.
Turn the heat down to medium. Make a space in the center of the wok/pan and add the sesame oil, followed by the chicken (Sesame oil has a very strong flavor/odor and I prefer not to use it with my vegetables but love it with meat). Stir the meat every minute or two until the chicken has browned. Add the green onions and combine everything together.
In a small bowl mix the mustard with increasing amounts of broth to dilute the mustard a bit. Experiment with the flavor until you are happy with the strength and consistency of the sauce. It is only going to lightly coat the meal. Add the mustard sauce to the wok and toss to coat.
For another vegetable in the meal try serving this with cauliflower rice or as a lettuce wrap.