Many folks love Chinese food but after bariatric surgery it’s not a good choice as there is always too much starchy rice and noodles. Here’s a way to make really flavorful stir fry at home that is fast and delicious. The key is using the right ingredients! Dry Sherry and Sesame Oil are two Asian flavors that are available in your grocery store that are essential for a great dish. This deconstructed or ‘unrolled’ egg roll is amazing.
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Makes 4 Servings
- ¾ pound boneless chicken breast, cut into 1 inch bites
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 2 teaspoons peanut oil
- 2 tablespoons grated fresh ginger
- 3 garlic cloves, very finely minced
- 10 fresh shiitake mushrooms, stems discarded
- ½ small head napa cabbage
- 3 carrots, grated
- 1 bunch scallions, chopped
- 2 tablespoons Chinese rice wine or dry sherry
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- Freshly ground black pepper
- Mix the chicken, soy sauce and cornstarch in a small bowl to coat. Set aside to marinate for at least ten minutes.
- Heat the oil in a large nonstick skillet or wok and stir fry the chicken until no longer pink and just cooked through, 2 to 3 minutes, then remove to a bowl. Next stir fry the ginger, garlic and shiitake mushrooms 2 to 3 minutes until fragrant and the mushroom liquid has evaporated. Add cabbage, carrots and scallions and stir fry until vegetables have softened, 2 to 3 minutes. Add the chicken back to the pan and add the sherry, soy sauce, sesame oil and a few grinds of black pepper and continue to toss until vegetables are crisp tender 2 to 3 minutes.
Recipe and photo from www.bariatriceating.com