This is a fast and easy dish, yet elegant enough to serve to guests. And, it tastes so good, no one will realize that it’s good for them!
1 T. vinegar
1 T. brown sugar
1 T. soy sauce
1 tsp. grated fresh ginger
1 c. scallions, sliced in 1/4-inch lengths
6 oz. fresh snow peas
2 c. shredded cabbage
1 c. fresh mushroom slices
1 small red bell pepper, cut into thin strips
1 c. fresh bean sprouts
Stir together vinegar, brown sugar and soy sauce. Set aside.
Spray a large skillet with nonstick spray. Preheat over medium-high heat. Stir-fry ginger for 30 seconds. Add scallions and stir-fry for 1 minute. Add snow peas, cabbage and mushrooms; stir-fry 2 minutes. Add red pepper and bean sprouts; stir-fry 1 to 2 minutes more, or until vegetables are crisp-tender.
Add sauce and stir to coat. Heat through. Serve immediately.
This dish takes a classic favorite and transforms it with the addition of fresh vegetables.
2 T. cornstarch
1 c. water
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/4 c. chopped onion
1 clove garlic, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 red bell pepper, coarsely chopped
3 c. sliced mushrooms
1/4 c. dry white wine
1 tsp. chicken bouillon granules
2 T. reduced-fat sour cream
3 c. hot cooked bow tie pasta
Stir cornstarch into water; reserve.
Coat large skillet with nonstick cooking spray; heat until hot. Cook onion, garlic, salt and pepper in skillet over medium-high heat for about 3 minutes, stirring frequently, until onion is tender. Stir in chicken and red pepper. Cook about 4 minutes, stirring frequently, until chicken no longer is pink. Stir in mushrooms, wine and bouillon granules. Heat to boiling; reduce heat. Cover and simmer 1 minute. Stir in sour cream.
Stir cornstarch mixture into skillet. Cook over medium-high heat about 2 minutes, stirring frequently, until thickened. Serve over pasta.
