We live in a world of numbers, and the numbers on my bathroom scale aren’t looking pretty.
I’m off to Aruba this spring where I’ll be windsurfing for a couple days during my trip. I want to lose weight before I go so when I fall in the ocean I don’t to look like an extra plump meal to passing sharks. Just kidding there’s no sharks – at least that’s what the guy at the windsurfing rental shop tells me = l.
The sweat-inducing workouts have begun and now it’s time to back them up with healthy eats. I mentioned in my most recent college recipe cafe update that I’ve been satisfying my sweet tooth with homemade fruit salad.
As for healthy dinners, delicious stir-fries with plenty of vegetables are becoming a bigger part of my weekday meal mix.
Once you get into making a stir-fry the process turns out to be a whole lot of fun! I love to hear the vegetables and meat sizzle in the wok! It’s almost as good as hearing a steak hit a hot grill – almost. And even if my stir-fry flipping technique isn’t always pretty, it still feels pro to flip the food in the wok with a flick of the wrist. Even creating the sauce feels rewarding.
Speaking of sauce, hit the international aisle for key ingredients like soy sauce, sesame oil and rice vinegar. Maybe grab some Chinese Five Spice from the spice aisle and then visit the produce section to add fresh ginger and green onions to your grocery basket. With that grouping of ingredients you can’t go wrong!
No matter how you make your stir-fry, all that really matters is it tastes good to you!
Ingredients
1/3 cup plum dipping sauce / $0.65
2 tbsp reduced sodium soy sauce / $0.10
2 tsp rice vinegar / $0.10
1/4 tsp Chinese Five Spice / $0.05
1/4 tsp sesame oil / $0.05
2 boneless skinless breasts / $4.12
1 tbsp cornstarch / $0.05
2 tsp cooking oil / $0.05
4 cups frozen Chinese vegetables / $1.88
salt and pepper / $0.02
1 chopped green onion / $0.16
Directions
- To make sauce, whisk together plum sauce, soy sauce, vinegar, five spice (or use 1 tbsp of grated fresh ginger) and sesame oil in a bowl. Set aside.
- Slice chicken breasts into thin strips. Lightly season with salt and pepper. Sprinkle with cornstarch and 1 tbsp of sauce. Toss to coat chicken.
- In a non-stick wok heat oil over medium-high heat. Once oil is hot and shimmering add chicken. Cook and stir until pieces of chicken are no longer pink, about 3 to 4 minutes. Transfer cooked chicken to a bowl and set aside.
- Add frozen vegetables to wok. Lightly season with salt and pepper. Spread vegetables out in wok to allow excess moisture to evaporate. Cook and stir until vegetables are thawed and heated through, about 4 minutes.
- Return cooked chicken to wok and pour in remaining sauce. Stir until vegetables and chicken are evenly coated in sauce.
- Serve over cooked rice and garnish with chopped green onions.
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Thanks for stopping in at the cafe. Cheers!
College Recipe Cafe 