One of the keys to living a healthy lifestyle or to losing weight is to have a couple of fall-back meals for those situations when time is short and you're tempted to make an unhealthy choice, whether it's doing take-out or some kind of high-fat processed prepared food.
Breakfasts are a big one for me, but so is stir fry. What I love about stir fry is that you can use what you have around the house. It's also a good way to clean out that veggie drawer when your produce is approaching the end of its useful life.
Keeping a well-stocked pantry, another key, lets you play with different flavors and sauces for your stir fry. I this case, a little sesame oil, soy sauce, rice wine vinegar and cornstarch really added a nice earthy flavor to the dish.
The stir fry itself worked out to only 131 calories with 2 grams of fat and 2 of fiber. Serve it over rice or noodles.
Garlic Ginger Stir Fry
Makes 6 servings
2 medium carrots, sliced
3 stalks bok choy, sliced
4 ounces mushrooms, sliced
1 sweet red pepper, sliced
2 teaspoons sesame oil
1 medium onion, cut into eighths
4 cloves garlic minced
1 tablespoon fresh ginger, finely minced
8 ounces skinless, boneless, chicken breast, sliced thin
1/2 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons cornstarch
4 green onions, white and green parts, sliced
Blanch carrots, broccoli and bok choy in boiling water for 2-3 minutes, set aside.
Heat oil in a wok over medium-high and add onion. Saute until just tender and add garlic and ginger and continue cooking another minute. Add chicken, mushrooms and red pepper and cook until the chicken is just done. Add and stir in blanched vegetables.
Add soy sauce and vinegar and bring to a boil. Make a slurry with the cornstarch and a little water. Add to the wok and stir until thick. Add green onions and serve.
Deal of the Day: If you don't have a wok, you need one.