Ingredients

2-3 tablespoons Cell Squared Organic or Grass-Fed Ghee, for cooking

½ a zucchini, sliced thinly into strips

1 carrot, sliced into matchsticks

½ cup cauliflower florets

½ cup chard or silverbeet, chopped

6 medium sized mushrooms sliced in 3-4 slices

6 asparagus stalks, chopped into thirds

1-2 tablespoons finely grated ginger

2-4 cloves of garlic, crushed

2 tablespoons coconut aminos or gluten-free tamari

A sprinkle of Cell Squared Sea Salt Flakes, to taste

Optional; chilli flakes, to taste 1 cup leftover roast chicken, chopped

Method

1. Heat a large frying pan on medium heat. Add 1 tablespoon of ghee and allow it to melt.
2. Add the carrot, cauliflower and asparagus to the frying pan and stir.
3. Place the lid on top and allow the veggies to steam for a few minutes.
4. Add the zucchini and stir through. Place the lid back on and continue cooking the veggies for a few more minutes.
5. Add the grated ginger, coconut aminos or tamari, chilli flakes (if adding them in), chard or silverbeet and chicken and mix through.
6. In a separate frying pan, heat on medium heat.
7. Add 1 tablespoon of gheeand allow it to melt.
8. Once heated, add the mushroom pieces (don’t overcrowd the frying pan) and cook on each side until crispy and golden brown. You can add a touch more ghee if needed here as the mushrooms soak it up quickly.
9. Add the crushed garlic and continue cooking and stir through to allow the garlic to coat all of the mushrooms.
10. Remove both frying pans from the heat.
11. Place the veggies and chicken into 2 bowls and top with the crispy mushrooms.
12. Sprinkle with Cell Squared Sea Salt Flakes to taste. Serve and enjoy!