Vegetable Stir Fry with Garlic Miso Sauce

Vegetable Stir Fry with Garlic Miso Sauce

adapted from Epicurious

You can use an vegetables you have on hand. I used snow peas, onion, bell pepper, and mushrooms but zucchini, eggplant, broccoli, cauliflower, green beans, and bean sprouts would also work nicely.

Makes 2 servings                                                              2 WW points / serving

1 Tbsp olive oil

3 cloves garlic, chopped

1 1/2 tsp. yellow miso

1/2 tsp. oyster sauce

1/2 tsp. Sriracha

1/4 tsp. sugar substitute

1 1/2 tsp. water

1/2 lb. assorted vegetables

1/2 jalapeno pepper, seeded and thinly sliced

Penzeys Szechuan salt or Kosher salt and white pepper

1. In a small bowl combine the miso, oyster sauce sugar substitute and water; set aside
2. In a hot skillet, sauté the garlic in the oil until fragrant, about 1 minutes.
3. Add the mushrooms and sauté until their are beginning to brown, about 4 minutes.
4. Add the onions, bell pepper and jalapeno and continue cooking until they begin to soften, about 4 minutes.
5. Add the snow peas and cook until tender, about 1 minutes.
6. Pour in the miso mixture and toss to combine; Cook another 1-2 minutes to heat through.
7. Season to taste with Szechuan salt

Enjoy!

Apricot-Mint Chicken and Snow Peas

Apricot-Mint Chicken and Snow Peas

adapted from Savoryonline.com

I am loving the sugar free preserves. This recipe would be great with sugar free orange marmalade as well.

        

Makes 2 servings                                                          0 WW pp / serving                                          

Cooking spray

2 boneless, skinless chicken breasts, thinly sliced

2 Tbsp. fresh mint, chopped

2 Tbsp. sugar-free apricot preserves

1 Tbsp. Dijon mustard 

2 Tbsp. soy sauce 

1 medium onion, sliced

8 oz. snow peas 

1. In a bowl, whisk together the apricot preserves, mustard, soy sauce, and mint, until well blended. 
2. In a skillet coated with cooking spray cook the chicken breast until browned, about 2 minutes on each side or until cooked through. 
3. Remove the chicken from the pan and set aside. 
4. Add the onion and snow peas to the pan, and cook for another 3 min. or until vegetables are tender. 
5. Return the chicken back to the pan and pour the apricot-mint sauce over top; mix well. 
6. Simmer for another 4 minutes and serve immediately.

Enjoy!

Chicken and Mushroom Stir Fry with Peas

Chicken and Mushroom Stir Fry with Peas

adapted from Bon Appetit April 2008

Pea shoots or tendrils are a fun addition to salads and stir-fries. I can only find them at a local farmer's market from an organic farm.  Amazon has kits so you can grown your own. I might need to consider that option.

Makes 3 servings                                        1 WW Blue point / serving

Cooking spray

3 garlic cloves, minced

1 Tbsp. minced fresh ginger

1 Tbsp. sesame oil

4 oz. button mushrooms, sliced

1 cup sliced carrots

1 cup thinly sliced onions

3/4 tsp. Szechuan pepper salt or salt and pepper

1 lb. boneless, skinless chicken breast, cut into 1/2 inch pieces

1/4 cup soy sauce

2 Tbsp. + 2 tsp. rice vinegar

4 oz. snow peas, trimmed

2/4 cup green peas, fresh or frozen thawed

1/2 cup coarsely chopped pea shoots (optional)

1/2 cup thinly sliced green onions, green part only

1. Cook the garlic and ginger in a sauté pan coated with cooking spray for about 30 seconds.
2. Add the sesame oil, mushroom, carrots and onions and sauté 2 minutes.
3. Season the chicken with Szechuan pepper salt and add to the pan, sauté for 2 minutes.
4. Add soy sauce and vinegar, cook for an additional 2 minutes.
5. Add the snow peas and green peas and cook for a few more minutes.
6. Add the pea tendrils until just wilted.
7. Remove from heat, add the scallions and season to taste with Szechuan pepper salt before serving.

Enjoy!