Chinese Take In Free PD Recipe

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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  1. This recipe is GREAT! So many of Julie’s recipes are comforting and familiar, this one is no different. It’s easy to make and so flexible because you can use whatever vegetables you have handy. It really is reminiscent of the take-out we use to eat. Another thumbs up to a Protective Diet lifestyle!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

  6. 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:)

  7. 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.

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