Healthy Choices
Cilantro Chicken
Recipe from the Canadian Food Network
- Combine 1 tablespoon of soy sauce, 2 teaspoons of Chinese rice wine, 2 teaspoons of cornstarch, 3/4 teaspoon of ground coriander, and 2 teaspoons of minced ginger in a bowl.
- Add 3/4 pound of boneless chicken and stir to coat. Let stand for 10 minutes.
- Place a stir-fry pan over high heat until hot.
- Add 1 tablespoon of vegetable oil, swirling to coat sides.
- Add 1 cut up shallot and cook, stirring, until fragrant, about 20 seconds.
- Add chicken; stir-fry until it is no longer pink in the centre, about 3 to 4 minutes.
- Add 2 cups of bean sprouts and 1/2 cup of shredded carrots; cook, stirring until beans sprouts begin to wilt, about 1 minute.
- Add 1/3 cup of cilantro leaves and stems and 1/3 cup of shelled pistachios; stir well and toss to coat.
Stir Fried Vegetables
Recipe from the Canadian Food Network
1. In a wok or large skillet over high heat, stir-fry 1 cut up red bell pepper and 2 cloves of minced garlic in 2 tablespoons of vegetable oil for about 3 minutes.
2. Add 6 baby cut up bok choy, 1 chopped carrot, 1 small onion and 1/2 cup of sliced water chestnuts.
3. Continue stir-frying until the bok choy is tender.
4. Remove from the heat.
5. Add 1 cup of bean sprouts, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar and 1 tablespoon of freshly grated ginger.
2. Add 6 baby cut up bok choy, 1 chopped carrot, 1 small onion and 1/2 cup of sliced water chestnuts.
3. Continue stir-frying until the bok choy is tender.
4. Remove from the heat.
5. Add 1 cup of bean sprouts, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar and 1 tablespoon of freshly grated ginger.
