Easy Stir Fry

This is recipe that was inspired by a book I found on the shelf, 5 Spices, 50 Dishes: A Simple Cabbage Stir-fry pg 21. This is how I decided on my seasonings, the rest was just using what I had around.

1) I started with my big Iron pan (which is good to cook with because it adds natural traces of iron to your food)

2) I put a big hunk of coconut oil in the pan and let it melt

3) then I put in about a bag of my frozen chicken tenders

4) In another iron pan I put another hunk of coconut oil in as well as my peeled and chopped carrots

5) I added a dusting of seasoning in both pans: 

Mustard Seeds

Tumeric

Red Cayenne Pepper

6) I peeled and crushed about 5-6 cloves of garlic and separated them into the two pans

7) I then added more veggies to my veggie pan:

Chopped Cabbage

Red Bell Pepper

8) While cooking I make sure to stir the veggies around so they get coated with the spiced coconut oil

9) Combine the two into the larger iron pan when the chicken is almost all the way cooked

10) I put a lid on it and turned the heat down for about twenty minutes and it was ready to eat

Note: I took this to my dad at work. I added some butternut squash that I had already made and it tasted delicious together