Tuesday, May 17, 2011

Stir-fry... What's Not to Love?

So, here I am, almost 8 months since my first (and only) post.  I admit that it was much easier to post pictures of my cooking endeavors on Facebook rather than blogging.  That being said, I think it is time to return, this time with confidence to continue posting!  

So... as far as I know, I don't have any Asian heritage, but there's something about Asian cuisine that I just can't get enough of.  Whether it be Thai, Vietnamese, Chinese, Japanese, Sushi... I love it all!  Every once and a while, nothing beats an order of cheap Chinese take-out.  For the other nights when you are craving that salty, savory, umami, flavor reach for your wok (or large frying pan) for a quick and much healthier meal! All you need is some vegetables (fresh, frozen, canned, you name it), a nice seasoning, and some meat or tofu and you can have a meal ready in minutes!  

The more creative you get with your vegetables the better your stir fry will be!  Buy produce that is on sale and in season to cut down on costs!  And experiment with new greens and flavors to switch it up from your normal broccoli and pepper stirfry!  (Think Napa cabbage, bok choy, bamboo shoots, shiitake mushrooms, water chestnuts)

Quick and easy stir fry!
Here is a simple chicken stirfry recipe to enjoy!
1 pound of boneless, skinless chicken breast
2 Tbsp olive oil or wok oil
1 garlic clove, chopped
1 bunch of Bok choy, chopped
1 bunch of broccoli, chopped
1 small onion, chopped
1 carrot, chopped

Sauce:
1/4 cup low sodium soy sauce
2 Tbsp minced garlic
2 Tbsp minced ginger
1 Tbsp red pepper flakes
2 Tbsp brown sugar
2 Tbsp rice vinegar (white vinegar if you don't have rice vinegar)

Cook rice or noodles as directed*. Slice chicken thin.  Heat oil in frying pan over medium heat.  Place chicken and cook until no longer pink.  Add carrots and onion, stirring frequently... add broccoli, bok choy, (and other vegetables you may have on hand).  Cook until tender.  Serve over brown rice or noodles

* (Brown rice takes about 45 minutes, 2x longer than white rice, but is more nutritious because it is a whole grain and has fiber!)

Challenge yourself and try using chopsticks to dig into your fresh, guilt-free meal!  

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