Chinese Take In Free PD Recipe

2013-04-11
Chinese Take-In - © ProtectiveDiet.com

This aromatic, brown gravy stir fry is traditionally seasoned with garlic and ginger. After experiencing this health-promoting oil-, sugar- and MSG-free remake, you’ll never suffer the effects of ordering take-out again. Chinese food has a reputation of never filling you up and leaving you hungry again, craving more after an hour or two. The reason is not because it’s light or low calories. It is typically loaded with food additives that cause food cravings and shut off the satiation signal to the brain. Enjoy this flavorful, clean version and you will have total control over its ingredients and your meal satisfaction.

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Comments (12)

  1. posted by Karen Kane on August 20, 2017

    Just made this for the first time. I really liked it and so did my family! The brown sauce was just right and the heat level was good. Thanks so much for another delicious, healthy recipe, Julie Marie!

  2. posted by Jodi Harvatin on January 25, 2017

    I’ve made this twice now and absolutely LOVE it! The first time, I was in a rush, so just used frozen veggies. The second time, I used the veggies I had in my fridge (broccoli, celery, green cabbage, a yellow and an orange bell pepper, sugar snap peas, onion, water chestnuts and baby corn) and it was delicious! This will definitely be one of our regular meals, from now on!

  3. posted by Bonnie Jean on November 11, 2016

    I’m single and only need a small amount of sauce at a time, so I made a double batch of sauce and store it in the refrigerator.

  4. posted by nzaki99 on April 19, 2016

    Simply amazing! It makes four servings for me 🙂

  5. posted by Jane Swart on November 10, 2015

    This was so simple to make. I used the vegetables I had in the fridge and it came out perfect. I served it over brown rice. Delish!

  6. posted by veganinblack on November 18, 2014

    i make this at least once a week with all different veggies. its great over brown rice or any kind of Asian whole grain noodle.

  7. posted by stoumi on July 24, 2014

    Thanks to Judi Bryan bringing this recipe up in a discussion I decided to give it a whirl and stay in for Chinese. Boy am I glad I did! I did add water chestnuts, but didn’t have any celery. I bought 3 heads of bok choy and sliced some nice big mushrooms. I started the brown Basmati rice before I started in on the veggies.

    The recipe went together very quickly, but I noticed quite a bit of excess veggie broth after I browned the onions and mushrooms. I added the remainder of the veggies and steamed until cooked, but not overcooked. The veggies seemed to be swimming in the broth it was steamed in.

    In a separate pot I mixed up the sauce and it thickened rather quickly, as expected. Once cooked I added it to the veggies and that excess veggie broth came together very nicely. I had plenty of sauce for the veggies. I served this over the brown rice and the flavor was outstanding! I made enough that I had left over for 2 days. Thanks Julie another favorite!

  8. posted by Judi Bryan on April 20, 2014

    This came out amazing!!! I love how the kitchen smells, and it the meal turned out so filling! I chose to half the Tamari (reduces the sodium) and didn’t have any cabbage…so I increased the bok choy. It was SOOOOO good! A definite KEEPER on my meal rotation!

  9. posted by Fffoxxx on December 8, 2013

    LoVe this easy recipe & the family LoVes it too:) i add MoRe vegetables than the recipe calls for so we can all have seconds…… we eat it over rice (more like takeout) but better than ANY takeout i’ve ever had!!! THaNX Julie:)

  10. posted by Lisa Selby on December 5, 2013

    I didn’t add the cabbage to this b/c I didn’t see it listed in the ingredient list when I went shopping, but, I wished I would have added it. This was good, but, it needed more bulk. Seemed like too much sauce and not enough veggies. The bok choy seemed to disappear right along with the mushrooms/onions. So, I was really only tasting the carrots & bell peppers. I will definitely make it again, though.

  11. posted by huclkengirl on October 29, 2013

    Eating this right now! The first time I tried it I thought it was ok. I don’t know but right now its amazing..lol

  12. posted by Denise on July 16, 2013

    I love the versatility of this recipe! It was delicious and easy to prepare.

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