Wednesday, May 18

Lemon Ginger Stir-Fry

So I promised (mostly myself after my last ice cream sundae dinner) healthier recipes and now, I will deliver! I know, I know, the world is ending on Saturday anyway, why even bother, right? 

This dish is loaded with vegetables (the more colors you get in the better - different nutrients and such) and healthy protein. The sauce might be a little high in sodium (I really have no idea), but who cares (the jury is still out on this one people... sorry if you lived in fear of a little salt these past few years for no reason, sucks!). Serve with a lil' brown rice for some healthy grains. It's fairly easy to make, just prep everything before you get started!


I totally thought, by the way, that I was being fairly creative with this dish. I love Asian-style lemon chicken and well, there's never any shortage of ginger when Adam is around... har har har. (I'll be here all night, folks! Don't forget to tip your bartender!) Throw some scallions in there, a little sesame oil for kicks... etc. Turns out, that's pretty standard as far as lemony Asian chicken goes. Ah well, c'est la vie. This stir-fry version is a different from your restaurant standard lemon chicken though - the sauce is much lighter and it incorporates vegetables. It's unique; I swear it!

PS speaking of vegetables, JerBear (roommate!) is the proud new owner (well, renter) of a little plot of land in our community garden (he was pretty low on the waiting list, so I hope there's no plague going around). I will definitely be posting some delicious fresh produce recipes this summer! I know, I know, it's going to keep you up nights. Sahhweee...

Soundtrack: Jimkata - Ghosts & Killers (Free download here!!)

Lemon Ginger Stir-Fry Chicken


1/3 c. lemon juice
1 tsp. lemon zest
1/4 c. chicken stock (could be vegetable!)
1 1/2 tbsp. soy sauce
1 tbsp. white wine
2 tbsp. sugar

Combine all ingredients for sauce in a small bowl. Whisk together.


1 tbsp. sesame oil
1 tbsp. ginger, chopped
1 tbsp. garlic, chopped
1 red bell pepper, cut into slices
1 med. onion, cut into quarters
1 handful sugar snap peas, cleaned
1 handful baby corn, cut in half
2 broccoli crowns, cut into pieces
1 package extra-firm tofu, cubed (or chicken, but chicken should be cooked first!)
3 green onions, chopped
sauce (see above)

Heat sesame oil in a large pan (or wok) over med heat. Add ginger and garlic and cook until softened and garlic begins to brown. Add vegetables and stir-fry sauce. Stir-fry for about 5 minutes. Add tofu and green onions. Continue to cook until vegetables are cooked through and tofu is heated. Serve over brown rice!

Prep all veggies before cooking ANYTHING!
Don't even think about not.

Lemony Sauce
(I had a really hard typing that for one reason or another)

And a toast!

Raw vegetables

Add tofus and green onions!

Thanks for playing guys!

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