This is not only a break from my cold weather soup theme, but a tasty way to get loads of greens in a single meal. Before picking up the phone to satisfy that Chinese food craving, heat up your wok and have this on the table well before the delivery driver would even show up.
Time: 30 minutes
Serves: 4
Ingredients:
2 tablespoons soy sauce 2 tablespoons dry sherry 2 teaspoons sriracha 1 teaspoon stevia 1 tablespoon extra-virgin coconut oil 8 shallots – thinly sliced 1 pound boneless-skinless chicken thighs – sliced into strips 8 ounces snow peas – ends trimmed 1 red bell pepper – seeded and sliced into strips 14 ounce can baby corn – rinsed, drained and halved 8 ounces baby spinachPreparation:
In a small bowl, mix together the soy sauce, sherry, sriracha and stevia.
Place a heavy wok over high heat and add the coconut oil. Once the oil is hot, add the shallots and stir-fry for three minutes.
Add the chicken to the wok and stir-fry for three more minutes.
Add the snow peas, red pepper and corn, continuing to stir-fry for three additional minutes.
Pour the sauce mixture over the stir-fry and simmer for two minutes.
Plate the spinach then top with the stir-fry and sauce.