We've come to prefer this far healthier version of our favorite chinese food order. It's easy enough to have it hot and ready to go at about the same time it takes the delivery guy to work his way to your house. The sauce takes the longest, so start it first if you use it. It is not very low sodium though, so you will have to adjust the ingredients in the sauce a bit to make it so.
Stir Fry
Sauce:
1/2 c red wine
1/2 c or less low sodium soy sauce
1 Tb oyster sauce or hoison sauce
2 tsp corn starch to thicken
Saute minced onion and garlic in a bit of water or oil until soft. Combine corn starch and red wine and stir until dissolved. Add remaining ingredients and stir, then add to onion and garlic mixture. Continue to cook, stirring occasionally, until sauce thickens. Pour cooked vegetables into the pan, stir to coat them, and cook until vegetables are heated through.
Ingredients
1 bag frozen asparagus stir fry vegetables
1 bag frozen broccoli florets
optional - another bag of frozen sugar snap peas or other of your favorite vegetable
Cook according to package directions - steam or microwave just until defrosted, while it's still brightly colored.
"Fried" Rice
Ingredients
Cooked brown rice
1 cup shredded broccoli slaw
1/2 pound mushrooms
1 large onion
6-8 Garlic cloves, minced
Chop onions & garlic and saute in a bit of oil or water. Add broccoli slaw or individual ingredients (finely chopped broccoli crowns, red cabbage, shredded carrots, and so on). Cook until vegetables start to soften, then add mushrooms.
Season with pepper & garlic powder, then sprinkle with low sodium soy sauce (to taste). Add 1-2 cups brown rice and stir all together.
*This is also the filling for the cabbage rolls.
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