This was one of those use up the leftovers in your fridge kind of stir frys. I wanted to keep it really light and low-calorie as I had eaten about half a Terry’s Chocolate Orange (thanks for nothing, Mom) yesterday afternoon and was feeling pretty guilty…
- 1 chicken breast
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 2 leeks, sliced
- 2 baby bok choy, chopped
- 1 red pepper, chopped
- 1/2 lemon
- pepper to taste
- Cut chicken breast into bite size pieces and cook in olive oil over medium heat until no longer pink, about 5 minutes.
- Add garlic, ginger and leeks and stir for 3 minutes.
- Add bok choy and peppers and cook until softened.
- Turn heat off, squeeze in lemon juice and grind in pepper (I like to hammer it with TONS of pepper).
- Serve over quinoa, rice or any other grain you like!
Makes 2 servings.
Per serving: 293 calories, 21 g carbs (8 g sugar), 11 g fat, 30 g protein, 3 g fibre
I’ve never been a huge fan of pork, but figured I’d give it another try since I’ve been reading it is one of the leanest meats out there. At 143 calories, 4 g fat (1 g saturated) and 26 g protein per 100 g (3.5 ounces), pork tenderloin is a very healthy source of protein.
- 1 1/3 lbs (600 g) pork tenderloin, cut into bite-size pieces
- 2 tbsp olive oil
- salt and pepper
- 3 cm ginger, peeled and thinly sliced
- 4 garlic cloves, chopped
- 1 large leek, white part only, thinly sliced
- 1 3/4 cup water
- 3/4 cup dry white wine
- 1 tbsp light soy sauce
- 4 tsp coconut palm sugar (or white/brown sugar)
- 4 baby bok choy
- Warm half of olive oil over medium heat in frying pan. Add pork, seasoned with salt and pepper, and saute until brown on all sides, about 5 minutes. Place pork on a plate and set aside.
- Add remaining oil to frying pan with garlic, ginger and leeks. Sautee until leeks soften, about 4 minutes.
- Add water, wine, soy sauce, sugar and pork. Bring to a boil, reduce to a simmer, cover and let braise for roughly one hour, stirring occasionally.
- After hour has elapsed, lay bok choy over pork and leek mixture, cover and let cook until bok choy softens, about 7 minutes.
- Remove from heat, plate with steamed rice and enjoy!
Makes 4 servings.
Per serving (excluding rice): 350 calories, 11 g carbs, 5 g sugar, 12 g fat, 40 g protein, 1 g fibre