Paleo Chop Suey Stir-fry (with WHOLE30 option*)

Another day, another evening and I found myself standing in the kitchen wondering “what the heck are we gonna have for dinner?” As I scrounged through the refrigerator, it noticed that we had a bunch of leftovers that desperately needed to be used before I have to throw them out. This is exactly the type of occasion that calls for a big ol’ stir-fry!

Since I’ve been waiting for an opportunity to try out that fabulous cauliflower ricing technique, I decided this was exactly that moment, especially since I just so happened to have a couple of bags of washed and ready to use florets in the fridge.
Now, I’d seen several comments from other bloggers indicating they’d be willing to pay extra to purchase pre-riced cauliflower and had thought smugly to myself “not me. I’m a thrifty little housewife. Surely I can whip out my handy-dandy food processor and make short work of those crunchy white florets.” But not so fast my presumptuous little home chef! I now understand why so many people choose to pay a little more to avoid the hassle of ricing cauliflower. I’ll tell you what to do and some pitfalls to avoid, should you decide to make your own Paleo rice using what Hubs not-so-affectionately calls “the white broccoli.” You may as well learn from my pain!

The end result was incredibly tasty and praised by all. Hubs (who counts cauliflower among his “3 deadly veggies” along with broccoli and Brussels sprouts) even had 2 helpings. Score one for the thrifty little housewife! I think your family will enjoy this recipe as well.

The end result - a big pan of stir-fried yumminess!

The end result – a big pan of stir-fried yumminess!

PS: Don’t be intimidated by the lengthy ingredient list. You’ll find that you probably have most of the seasonings on hand. You can easily swap out any of the veggies for whatever you have available (e.g. broccoli for green beans, onions for celery, cabbage for carrots and so on). And with the exception of eggs, any of the proteins can exchanged for other meats you happen to have available.

• 1 medium head cauliflower or 2 (10oz.) bags ready-to-use florets
• 1 tsp. iodized sea salt
• ½ tsp. turmeric+++
• 2 Tbsp. coconut oil
• 2 Tbsp. no sugar added orange juice
• 1-2 tsp. fresh ginger, peeled and diced fine (or 1 tsp. dried ginger)
• ½ tsp. garlic powder
• 3 large carrots, peeled cut into thick slices
• 3 stalks celery, cut into large slices
• ½ red bell pepper, cut into thin slices
• 1 can sliced water chestnuts, drained and rinsed well
• 1 cup steamed green beans
• 2 Tbsp. dark (toasted) sesame oil, divided
• 6 oz. pre-cooked (leftover) chicken breast, cut into bite-sized pieces
• 2 leftover cooked sausages, sliced*
• 2 whole eggs, lightly beaten
• ½ cup liquid egg whites
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. Coconut Secret Coconut Aminos
• ¼ cup chopped cashews
• 1 packet stevia* (optional, skip if doing WHOLE30)
• nonstick cooking spray (I used nonstick coconut oil spray)

• Food processor
• Large non-stick pan or wok (preferably with lid)

1. If starting with whole cauliflower, wash and chop. Then place half the cauliflower into canister of your food processor. If using bagged (pre-washed and cut) cauliflower, simply dump 1 bag into canister of food processor. Process half the mixture by pulsing on LOW until desired consistency.
2. Transfer riced cauliflower to a large bowl and repeat with remaining (unprocessed) cauliflower.
3. N.B. Do NOT try to rice all the cauliflower at once. Trust me. I tried to do this and it didn’t work. I had to stop and take out half the cauliflower by hand (NOT fun) in order to remove the portion of cauliflower that was fully riced before it turned to paste.

Here’s what you do not want your food processor to look like:

Do NOT do this! Notice how I overfilled the canister beyond the max capacity line? Do not make this mistake.

Do NOT do this! Notice how I overfilled the canister beyond the max capacity line? Do not make this mistake. Save yourself the time and annoyance by ricing the cauliflower in 2 batches.

4. After all cauliflower is riced, add turmeric and sea salt to cauliflower and stir well to combine. Then microwave mixture on HIGH for 3-5 minutes (depending on microwave size/strength). Set aside.
5. Assemble all remaining ingredients. I put all the vegetables in one bowl (separate from cauliflower); all the meat in another bowl; the eggs in measuring cup; and had seasonings nearby.
6. Spray pan with coconut oil cooking spray. Then add coconut oil, 1 Tbsp. sesame oil and orange juice to pan. Place pan over MEDIUM-HIGH heat. Allow pan to heat for about 3 minutes.
7. Add ginger, garlic powder and heat for 2 minutes over MEDIUM-HIGH heat, stirring continuously.
8. Next stir in celery, carrots, pepper and water chestnuts. Stir well. Allow to cook about 5 minutes, stirring occasionally.
9. Then add green beans, chicken and sausage. Stir well to combine. Cook about 3 more minutes, stirring occasionally.
10. Combine beaten eggs with egg whites. Stir to thoroughly mix, then pour over mixture in pan. Stir to combine. Continue to stir as mixture cooks to scramble the eggs. Should take about 3 minutes.
11. Turn off the heat and if possible cover pan with a lid. Allow mixture to rest about 5 minutes.
12. Just before serving sprinkle mixture with remaining Tbsp. of sesame oil, rice wine vinegar, Coconut Aminos sauce and stevia (if using). Then stir to combine. Then sprinkle with cashews. Serve & Enjoy. Makes about 8 servings!

My mother (who also dislikes cauliflower) helped herself to 3 servings!!!

My mother (who also dislikes cauliflower) helped herself to 3 servings!!!

* To make this recipe WHOLE30 approved take the following steps – Do not add stevia; Make sure the juice you use is pure unsweetened OJ with no sugar added; and be sure that the sausages have no sugar added. As I’ve mentioned, we like Aidell’s brand organic chicken and apples which have no added sugars or nasty stuff. Check out the WHOLE30 Approved list for other approved protein brands.


Enjoy this whole food stir-fry is good health! #WHOLE30 #Paleo #JERF #grainfree #dairyfree #primal

Resources of the Day:+++
Turmeric is a spice with powerful anti-inflammatory properties that imparts a mild, warm flavor. I find it goes well with mustard, ginger, cinnamon and other warm spices. It also imparts a lovely golden color to this dish, making the cauliflower look even more like fried rice. To read more about turmeric’s proven health benefits and to discover a new recipe to help you increase your turmeric consumption, check out these links:
10 Evidence-based Health Benefits of Turmeric
Turmeric among the World’s Healthiest Foods
Dr. Weil’s 3 Reasons to Eat & Drink Turmeric

Wisdom for the Day:
“(The excellent woman of virtue) She is like the merchant ships abounding with treasure; She brings her household’s food from far away.”
~Proverbs 31:14 (Amplified)
Read more here.


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