Warm Low Carb Stir Fry

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Around this time of year, I really appreciate the necessity for a warm and satisfying dinner on a cold night.  Very often, I would turn to unhealthy (and yes, delicious) Chinese food when comfort-food cravings struck, and every year, I packed on the winter to prove it.

If you can relate and are looking to lighten things up, try cooking up this veg-packed dish where prepackaged shredded broccoli stands in for traditional rice or noodles. High in fibre, protein, and vitamin C, this 345-calorie nutrient-rich stir-fry can be prepped, cooked, and served in just 15 minutes.


It might not taste exactly like my favourite dish from Chinese takeaway, but cutting back dramatically on carbs, sugar, sodium, and calories makes it a delicious meal I can enjoy all the time, without the extra side of guilt.

Ingredients:
1.   For the stir-fry sauce:
2.   1 1/2 tablespoons reduced-sodium soy sauce
3.   2 tablespoons rice wine vinegar
4.   2 tablespoons ginger, grated with micro plane
5.   For the broccoli slaw stir-fry
6.   1 1/2 tablespoons sesame oil
7.   1/2 red pepper, diced
8.   1 courgette, diced
9.   40 grams mushrooms, sliced
11.  80 grams baked or braised tofu (I used Hodo Soy brand)
12.  2 cloves garlic, minced
13.  360 grams shredded broccoli
14.  Sesame seeds, to garnish

Directions:
1.  Combine the soy sauce, rice wine vinegar and fresh ginger in a small bowl. Mix well and refrigerate.
2.  Heat sesame oil in a large skillet or wok over medium-high heat.
3.  Add the red peppers and courgette, and cook for about 3 minutes.
4.  Add the mushrooms, tofu, and garlic, and cook for another 2 minutes, stirring well to make sure the garlic doesn't burn.
5.  Add the broccoli slaw to the skillet, pour the soy-ginger sauce into the skillet, and stir to combine all the vegetables into the slaw. Continue stirring for about 4 minutes, or until the broccoli slaw starts to soften.
6.  Serve with sesame seeds and enjoy.
by Lizzie Fuhr





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