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Someone suggested I post this recipe . . . so here it is. It is a bit of work, all the chopping and stuff ( however, for those of you who can afford it - you CAN buy all of these ingredients already chopped for you in the market ). I know it also seems like A LOT of carbs thrown in here -BUT, when I make this, I turn this one batch into 4 or 5 meals. I generally make all of the vegtables together - making sure to add up the carbs for every item . When time comes to eat . . . I quickly marinade a couple of chicken breasts, or some beef . . . even pork on occasion . . . and toss that in with the vegtables. I try to use more meat and less vegtables to keep the carb count down. You can feel free to remove any of the items that you do not like.
Ingredients :
Chicken breast, beef, or pork - cut into very thin strips
Broccoli - a few florets
Cauliflour - a few florets
Bell Pepper - 1 whole - thin slices
Onion - just a couple of slices
Mushrooms - a couple sliced up
Bean Sprouts - just a few
Snow Peas - a few - I cut each on into 4 pieces
Water chestnuts - one or two diced up
bamboo shoots - one or two diced up
Cilantro - couple of sprigs - finely chopped
Olive Oil
For the Sauce -
1 cup of Soy Sauce - the brand I use has zero carbs - make sure you check the ingredients.
1/2 stick of butter
Ginger 1 Tablespoon
Olive Oil - couple of tablespoons
Just a couple of pinches of Splenda
Add all 5 ingredients into a sauce pan . . . and heat slowly. Let it cook on low for a little bit, and will thicken a little. Put it to the side
For the Vegtables -
Add a little Olive oil to a skillet - heat it up a little, and add all of the vegtables. When they are just about done, toss in the Cilantro. Add all of the sauce to the pan . . . and continue to cook for a couple of minutes - it should thicken a little more. Turn off the heat . . .
For the Meat : It is important to marinade the meat for this dish so that you can enhance the flavor. Cut the meat into thin strips, put into a bowl that you can seal - pour a couple of tablespoons of soysauce, and a couple of tablespoons of olive oil over it. Mix it until all surfaces of the meat are coated. Let marinade at least 30 minutes.
In a skillet, add Olive oil, and get it nice and hot . . . toss in the chicken (beef / pork ) and do a quick saute of it. When it is done, put it in the center of the plate, and top with a cup of the vegtable mix. That's it .
Be sure to count all of the carbs . . . and divide it by the number of portions you will make from this. I generally have about 6 - 8 carbs per portion. I try to use more of the vegtables that are allowed at the 2-3 cup range, and less of the 1 cup range.
Happy Cooking ! :icondance
Ingredients :
Chicken breast, beef, or pork - cut into very thin strips
Broccoli - a few florets
Cauliflour - a few florets
Bell Pepper - 1 whole - thin slices
Onion - just a couple of slices
Mushrooms - a couple sliced up
Bean Sprouts - just a few
Snow Peas - a few - I cut each on into 4 pieces
Water chestnuts - one or two diced up
bamboo shoots - one or two diced up
Cilantro - couple of sprigs - finely chopped
Olive Oil
For the Sauce -
1 cup of Soy Sauce - the brand I use has zero carbs - make sure you check the ingredients.
1/2 stick of butter
Ginger 1 Tablespoon
Olive Oil - couple of tablespoons
Just a couple of pinches of Splenda
Add all 5 ingredients into a sauce pan . . . and heat slowly. Let it cook on low for a little bit, and will thicken a little. Put it to the side
For the Vegtables -
Add a little Olive oil to a skillet - heat it up a little, and add all of the vegtables. When they are just about done, toss in the Cilantro. Add all of the sauce to the pan . . . and continue to cook for a couple of minutes - it should thicken a little more. Turn off the heat . . .
For the Meat : It is important to marinade the meat for this dish so that you can enhance the flavor. Cut the meat into thin strips, put into a bowl that you can seal - pour a couple of tablespoons of soysauce, and a couple of tablespoons of olive oil over it. Mix it until all surfaces of the meat are coated. Let marinade at least 30 minutes.
In a skillet, add Olive oil, and get it nice and hot . . . toss in the chicken (beef / pork ) and do a quick saute of it. When it is done, put it in the center of the plate, and top with a cup of the vegtable mix. That's it .
Be sure to count all of the carbs . . . and divide it by the number of portions you will make from this. I generally have about 6 - 8 carbs per portion. I try to use more of the vegtables that are allowed at the 2-3 cup range, and less of the 1 cup range.
Happy Cooking ! :icondance
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