Chinese Stir Fry: Induction Friendly (Includes Metric Measurements)

[DarlingBri]

In this recipe, I am using wilted garlic spinach to replace noodles.

Stir Fry:

70g / 1 cup sliced mushrooms
75g / 1 cup bok choy (aka pak choy or chinese cabbage)
50g / 1/2 cup sliced water chestnuts
2 tsp grated fresh ginger
3 Tbsp water (or broth/stock)
Protein: Sliced beef, pork, fish or shrimp (we used black tiger prawns)

Wilted Spinach:

60g / 2 cups spinach
1 Tbsp Sesame oil
1 clove of garlic

Stir Fry Sauce: (Based on a recipe from IrishIrish)

1 Tbsp sesame oil, 1 Tbsp red or white wine vinegar, 1 ml/1 pinch Splenda, 1 Tbsp low-salt soy sauce.


Directions:

Wilted Spinach: Heat sesame oil in a pan or pot. Add garlic; stir for 15 seconds; add spiniach. Immediately remove from heat. (It will not be "done" but it will carry on wilting in the heat of the pan while you cook the rest of dinner.)

Stir Fry: Heat sesame oil in a frying pan. Add ginger and stir for 30 seconds. Add mushrooms, bok choy, water chestnuts and protein (your meat or fish) with 3 Tbsp of water and stir on high heat for 1 minute.

Add stir fry sauce and stir once to coat ingredients. Remove from heat.

Arrange spinach on thin layer over plate; add stir-fry on top. Serve (with chopsticks!)

Serving Info:

Serves 2
5 carbs per serving without water chestnuts, 11 carbs per serving with water chestnuts.