Surf-n-Turf Stirfry

I was looking for something hearty but still light and healthy so I created this dish that satisfied all of my needs. If you don’t have a wok you can make this in a large frying pan. For vegetarian or vegan options simply omit the meat!

Ingredients:

  • 1/4 wedge green cabbage
  • 1/4 wedge purple cabbage
  • 2 yellow squash (chopped)
  • 2 zucchini (cut into “pasta” with the Veggetti)
  • 2 cups beef (sliced thin)
  •  2 cups sliced pork (sliced thin)
  • vegetable oil
  • rice wine vinegar
  • soy sauce
  • lump crab meat
  • fresh cracked pepper
  • smoked paprika

Directions:

  • Add chopped cabbage to a hot oiled wok.
  • Add a splash of rice wine vinegar (approx. 1/4 cup), drizzle lightly with vegetable oil and season with fresh cracked pepper.
  • Stir and cook until cabbage begins to wilt then add the chopped squash & zucchini “pasta”.
  • Stir and cook until the veggies are tender, remove contents from the wok, place in a large bowl and set aside for later.
  • Add beef & pork to the wok.
  • Add splashes of rice wine vinegar, soy sauce & stir.
  • Sprinkle with smoked paprika, stir and cook until the meat is cooked through (approx. 3-5 minutes)
  • Add the meat to the vegetables and top with lump crab meat.

 

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