Poised in the Kitchen: Chinese Fake-Out

We've all been there.....6pm, walking up the stairs from Studio Poise after a workout that left you drenched and exhausted. You're not even at the landing yet and your nostrils are assaulted by the scents of beef and broccoli and Chinese fried rice. Before you undo all your hard work with empty calories of takeout check out the delicious Chinese Fake Out recipes provided by our resident healthy cooking expert, Emaly Hunt. Below Emaly has shared two super easy, crazy customizable recipes that will make you swear you're eating from a takeout container, minus the guilt and grease!

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Emaly’s Chinese Green Beans with Ground Turkey

Ingredients:

3 Gloves of Garlic (peeled and finely chopped)
1 Big Thumb of Ginger (peeled and finely chopped)
1 Bunch of Green Onions (scallions – greens and whites sliced)
1 Tablespoon of Sesame Oil (or Coconut Oil, but the sesame does add a complex taste difference)
1 Pound of Ground Turkey (I prefer the darker meat)
1-2 bags of green beans (cleaned and trimmed) or about 1.5 to 2 pounds if you are hand picking them (fresh is best, the frozen ones go limp too quickly)
2 Tablespoons (less or more depending on spice level preferred) of Chili Garlic Sauce (found in the Asian aisle).
2 Tablespoons of low sodium soy sauce (you can remove this and add a few dashes of Worcestershire sauce)
2 Tablespoons of Hoisin sauce (helps make everything stick together)
1 Tablespoon of rice wine vinegar (not a requirement, if you don't have it just add extra lime juice)
½ of a lime juice (or more to taste)

Directions:

Warm oil in large pot, put in ginger garlic and onion and cook on medium until fragrant and translucent (about 3 min). Add the turkey to the hot pot to brown and crumble, when you have about 5 min left on cooking (about half way) add in the green beans

During the last minutes of cooking add spices and stir until everything is coated.

Add on options:
Chop extra scallions for topping
Sesame and chia seeds for topping
Serve on top of white or brown rice or quinoa (I make jasmine rice with coconut oil, nice finishing touch. Following rice cooking directions with one tablespoon of REAL coconut oil, found easily at Trader Joe's or online). Reduce your “night of” cooking and make the rice ahead of time, is stays fresh a few days and re-heats nicely in the microwave.

By Emaly Hunt / GrapesandGarlic on the Instagram / grapesandgarlic.com (COMING SOON!)
 


Emaly’s Fried Quinoa (fried rice) with Shrimp

This recipe can be made ahead (day of or even a few days before), make quinoa separately ahead of time then combine night of for finished dinner and can also be reheated next day as lunch!

Ingredients:

3 cups white sprouted quinoa
1 Glove of Garlic (peeled and finely chopped)
1 Small Thumb of Ginger (peeled and finely chopped) (optional cheat: use Ginger Juice squeeze bottle ginger about ¾ of a Tablespoon)
1 Bunch of Green Onions (scallions – greens and whites sliced)
1 Tablespoon of Sesame Oil (or Coconut Oil, but the sesame does make a difference with taste)
1 bag (100-120 count) of pre-cooked small “salad” shrimp – defrosted, tails removed
½ bag of frozen pre-cut peas and carrots (or fresh, about 1 cup of each)
Add in any other veggies you enjoy in your “fried rice” – bean sprouts, zucchini, water chestnuts, snow peas, baby corn, green beans…whatever
1-2 eggs, beaten and set aside in a small cup
2 Tablespoons of low sodium soy sauce
1 Tablespoon of rice wine vinegar (not a requirement, I usually do without and just add lime)
½ of a lime juice (or more to taste)

Directions:

Make quinoa following package directions using vegetable stock or water and set aside.

Warm oil in large pot, put in ginger, garlic and onion and cook on medium until fragrant and translucent (about 3 min). Add the veggies, sauté until heated through and then add shrimp for the last minute to warm (remember they are defrosted). Add in quinoa until just warmed, make a well in the middle of the pot, add a small touch of oil and pour egg to scramble and then incorporate into the quinoa/shrimp mixture
During the last minutes of cooking add spices and stir until everything is coated.

Add on options:
Chop extra scallions for topping
Sesame and chia seeds for topping
1-2 Tablespoons of Hoisin sauce, Chili Garlic sauce, Thai Red Curry Paste or Sriracha to amp up spice
Other proteins to make the “house special” version…do you have left over chicken, beef or pork? Dice it and add in!
Not a fan of shrimp? Replace shrimp for chicken, add tofu or beef crumbles for a protein packed alternative

By Emaly Hunt / GrapesandGarlic on the Instagram / grapesandgarlic.com (COMING SOON)


Looking for a healthy recipe makeover? Shoot us an email with what you're craving and we'll do our best to serve up a healthy, easy version here on the blog!

Danielle Roback

Studio Poise, 12 Salem St, Lynnfield, MA 01940, USA