Oh squash family, you do NOT photograph well…you get soft and take on the color of the seasoning…but I still love ya! I ain’t mad! (#slop)
This recipe is quite possibly my new favorite thing to make. I have made it with ground pork and want to try ground chicken, but my personal fave is shrimp.
After doing whole30 with the Jenny of this blog and Beth, I have been eating whole30 about 90/10…to be 100% honest, the 10% is alcohol…not everyday, weekends…stressful times…but I need to probably do another round (starting October 9 once my sister has come for the weekend! Because…sisters…booze….good times…you get it!)
Rambling aside, I still make food and prep on the weekends so we have good food for the week.
So I think this last round of making this dish has really perfected my recipe.
I riced half a peeled butternut squash and half a head of cauliflower in my food processor. So easy! I think you could also small dice it too (or just chop the crap out of it…with a cleaver…that would be a great stress release and could make the 10% booze more like 5% booze…hmm.)
Using my wok, put about 2T coconut oil in it on medium heat and then added 5 chopped carrots and cooked for about 5 minutes. Added the squash and cauliflower and cooked for another 5-10 minutes. Then added 4 sliced scallions and 10 sliced mushrooms and cooked for about 4-5 minutes.
During all the cooking, mixed up….wait for it….so yummy…
2T coconut aminos
1T fish sauce
1T rice wine vinegar
2T almond butter (cashew or sunflower would also work)
1 large egg
2t ginger (I used from tube)
1t ground garlic
1t ground lemongrass
Juice of one lime (you can also throw in some zest) and whisked!
Added 1 lb peeled/fresh (wild caught) shrimp to the wok stuff and cooked for about 3-4 minutes and then added sauce mix and cooked and stirred for another 8-10 minutes.
These measurements made about 4 good size services.
Seriously…in love…favorite thing….yum…enjoy!!