1/2 in square piece of fresh ginger (just approximate it)
1 clove garlic
4 -6 oz pre-cooked chicken breast
1/2 tsp sesame oil
cold pressed coconut oil for stir-frying
8 ice cubes of homemade chicken broth (about 3/4 cup)
2 oz chopped onion (or green onion)
1-2 large carrots
1.5 baby bok choy plants
assorted vegetables (I used celery and portobellos) seaweed and brassicas are also good add ins.
optional: soy sauce, shichimi togarashi, cayenne pepper (to clear out the sinuses)
Overall time ~45 minutes
Round up all of your vegetables and chop them. I like to keep the bok choy leaves whole. I just like the texture.
Put about 2 tsp coconut oil into a soup pot. I used a deep dish pan and it was difficult. Don't do what I did! Then add garlic and ginger over medium low heat and stir fry until fragrant.
Add chopped veggies and turn up the heat to medium.
Now it is time to pseudo stir-fry in a soup pot! When you stir fry vegetables normally you want to cook them at a very high heat so they retain their crunch. Here we want more of a mushy soup texture to our vegetables, so we will cook them over a lower heat for longer. However what I really like about stir-fry is the browning that it does to the vegetables. Luckily this can still be achieved at lower temperatures. In order to get some nice browning on your vegetables you need to walk away from the stove. Get your stirring in at the beginning to coat all of the vegetables with oil. Then don't touch them for about 2-3 minutes. Now it is time to flip/stir them once and repeat. You should see a brown color on your vegetables start to appear. Do this until the carrots are the desired texture (taste them to see since they take the longest to cook)
When your vegetables are nearly done chop up some pre-cooked chicken into pieces. I had some left over from a previous meal.
Stir chicken into vegetables and let it warm up for a few minutes.
Turn back to low heat and add chicken broth ice cubes to quench the cooking.
Serve hot. I like to eat stew with chop sticks. It lets me pick up the bok choy easily and I get to slurp the broth straight from the bowl. Storing extra stew only makes the flavors of the dish deepen and mix together over time. I think it tastes best the next day.