Thursday, October 21, 2010

Stir fry with Cabbage, Bell Pepper, Snow Peas & Chicken

I find that recreating Asian food at home is quite difficult... it just never tastes the same as in restaurants.  You won't mistake this dish for take-out, but it is simple and yummy and probably a heck of a lot healthier than what you might order from your favorite Chinese food joint. I adapted this meal from an Ellie Krieger recipe.

1 tablespoon canola oil
1 small onion, sliced
1 bell pepper, sliced
2 garlic cloves, minced
2 teaspoons fresh ginger, minced
1 head napa cabbage, sliced
1 cup snow peas
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 - 1 cup cooked, shredded chicken*
Drizzle of toasted sesame oil

 Heat oil in a large saute pan over medium-high heat.  Add the onion, bell pepper, garlic and ginger and saute, stirring, until the onions are softened, about 2 minutes.
 Add the cabbage and cook until just starting to wilt, about 2 minutes
Add the soy sauce, rice vinegar and snow peas and mix well.  Cover and cook until the cabbage is wilted, about 4 minutes.  
 Stir in chicken until heated through.  Serve in bowls and drizzle with toasted sesame oil.

Phases: In the Tear Down Phase use a full cup of chicken for 2 people.  Reduce to a 1/2 cup as you move on in the diet.

*I bought a rotisserie chicken from Whole Foods and used some for our lunch salads and some for dinner.  You can also cook extra chicken when preparing a meal earlier in the week and then use the leftovers in this meal.

1 comment:

  1. My husband and I made this last night and I have to say it was really very good. To be honest, the idea of cabbage in Stir Fry was strange to me... we usually make different types of stir fry every other week, but it is an oyster sauce, soy sauce, chili sauce combo and this was such a nice refreshing change. We resisted the urge to go out for Mexican food on a Friday night and instead made this. Delicious!