I am not a dietitian, I am a Research and Development Chef with a Nutritional Concentration. This site is based on opinions I've formed through my research and experience working for manufactured food processors.

Sunday, January 22, 2012

My favorite stir-fry

I took a trip to Chinatown yesterday and picked up some great stir-fry ingredients. Here is a basic, but delicious recipe that anyone can make:

Asian noodles (some are healthier than others, read the label)
baby bok choy
shiitake mushrooms
lotus root
edamame peas (frozen)
fresh pea shoots
tofu (again, read the label)
1-3 cloves garlic depending on your preference, minced
1-3 inches of ginger depending on your preference, minced or grated
chili paste or dried chili's tt
1-2 TBSP sesame oil 
3 TBSP Oyster sauce
water for desired consistancy
peanuts, optional

Heat the oil in a wok or large frying pan over medium high heat. Remember some items take longer to cook than others. First start the broccoli and mushrooms, than add the ginger and garlic. Once these are ready toss in all of the other vegetables. At this point I like to add the chili paste, than the oyster sauce and water. While all of this is going on cook the noodles (or rice). Be sure not to overcook the veggies, they should hold their shape and color well. Serve over noodles. 


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