This recipe is packed with protein and you can use any veggies you have in your refrigerator. It comes together in a snap for a great weekday meal the whole family will enjoy. Serve it in a bowl or use it as a filling for Lettuce Wraps. YUM!

Prep Time                   5 min.

Cook Time                   20 min.

Total Time                   25 min.

Servings                       4


  • 2 Tbls of Toasted Sesame Oil and/or Peanut Oil
  • ½ cup onion, chopped
  • ½ cup celery, chopped
  • ½ cup mushrooms, chopped
  • ½ cup baby bok choy, red pepper or any other veggie you have on hand
  • 5 cloves of garlic, minced
  • 1 pound of protein of your choice (ground beef/pork/turkey, leftover shredded chicken, shrimp)
  • 1 tsp fresh ginger, grated
  • 1  Tbls chili-garlic sauce or other hot sauce you like
  • 1 14oz bag of shredded coleslaw mix
  • 3 Tbls GF Tamari
  • 1 Tbls rice wine vinegar
  • Salt and pepper to taste
  • Sesame seeds, green onion, chopped cilantro for garnish
  • Peanuts or almonds (optional)


  1. Pour sesame and peanut oil into a large skillet and place over medium heat.
  2. Add onion, celery, mushrooms, bok choy/red pepper/other veggie and garlic. Saute, stirring frequently until the vegetables begin to soften slightly.
  3. Add ground meat of your choice, grated ginger & 1 Tbls of hot sauce and cook until the meat/chicken/shrimp is cooked through.
  4. Add coleslaw mix, tamari, rice wine vinegar, salt and pepper to taste and stir well until combined. Cook, stirring regularly, until cabbage is tender, about 5 minutes.
  5. Spoon a hearty helping of the mixture into a serving bowl or use as the filling inside lettuce leaves for Lettuce Wraps.
  6. Garnish with sesame seeds, green onions, cilantro and nuts and serve with some extra sauce on the side (3 T tamari, 1 T rice wine vinegar, 1 tsp. chili-garlic sauce, 1 clove minced garlic, 1 tsp grated ginger).

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