Two more 400-calorie dinners we've enjoyed this week . . .
So far, the "tricks" I've discovered to making a delicious, 400-calorie stir fry are these:
1. Use only a little oil (or cooking spray) to brown your tofu and cook up your veggies
(Let's face it . . . most stir-fries can end up a little greasy, can't they?)
2. Keep an eye on your rice portion
(I find 1/2 cup to 3/4 cup is plenty for me.)
3. Make your own sauce!
(Most commercial stir-fry sauces are loaded with salt and sugar, and probably some GMOs or other not-too-desirable ingredients.)
Here's my default stir-fry sauce recipe, in case you're curious:
2 tbsp low-sodium tamari
2 tbsp water
1 tsp cornstarch
1 tbsp rice vinegar
1 1/2 tsp chili-garlic sauce
1 tbsp tomato paste
1 tbsp toasted sesame oil
1 tsp grated fresh ginger
Combine all of the ingredients and whisk until smooth. Add the sauce just as your veggies finish cooking, and boil/cook the stir fry until the sauce thickens and clears. (This should just take a minute or two.)
I followed the recipe for "Neelam's Festive Rice Pilaf," from Vegetarian Suppers from Deborah Madison's Kitchen, nearly as written, making a few substitutions based on what I had on hand, (swapping in currants and dried apricots for the raisins and dried blueberries, and edamame for the frozen peas.) I also gussied up some fat-free Greek yogurt with a pinch of salt, plenty of minced fresh ginger, chopped mint, and minced cilantro, and served the yogurt with the rice, as the recipe suggested. Delicious! The rice is fantastic on its own, (I love the sweet-salty-spicy-savory balance,) but the yogurt really makes the dish. (Plus, most of us can always use a bit more calcium and protein on a daily basis, right?)
What are your favorite stir-fry ingredients? I have a tendency to overload my stir-fries (and curries) with every vegetable under the sun, but really showed restraint this week. :) I loved the simplicity of using just red onion, broccoli, and shiitake mushrooms!