Monday, September 24, 2007

HOT LITTLE ASIAN! think that you can't cook like a chef? Well...I'm here to show you two things. First , that you can! And second...that it's easier than you think!

Here, a few simple ingredients are quickly jump fried in a smoking hot wok and are turned into a beautiful, nutritious meal. In as little as 20 minutes, this low carb stir-fry can go from the cutting board to the plate. Minimal fat is used (in this case olive oil) and serves merely to brown the chicken and to transfer heat from the wok to the vegetables. Minimal cooking time ensures nutritional integrity and keeps the colors vibrant.


Skinless/boneless chicken breast
Minced Ginger
Minced garlic
Oyster mushrooms
Red and yellow peppers
Toasted slivered almonds
Low sodium soy sauce
Liquid honey
Broccoli sprouts


1. Cut chicken and vegetables in whatever manner you choose. Go decide! But
make sure everything is bite sized and uniform!

2. Heat wok on high heat and add olive oil. Allow oil to heat to smoking point. Add chicken.
Cook until lightly browned.

3. Add peppers, garlic and ginger and cook for about 3 minuter being sure to jump the pan
regularly. Then drizzle in some liquid honey and soy sauce. Allow the honey and soy sauce to
reach a simmer.

4. Add rapini, oyster mushrooms, carrot, scallion and almonds. Cook about 3 minutes while
stirring ingredients with a pair of tongs. Heat vegetables through and remove from heat.

5. Add broccoli sprouts and combine. Season with salt and pepper.

6. Serve immediately!!

This is about as easy as it gets folks, so improvise and have a little fun!!

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