Each week we take turns to choose the weekend treat meal. Yesterday I handed Master G the July 2012 issue of “Australian Healthy Food Guide” magazine and said he could choose anything he wanted for our treat meal. I thought he might pick a pie or the steak and chips meal. He surprised me by choosing “Chicken, ginger and snow pea stir-fry”. Though I shouldn’t have been surprised really, as its almost a year after me starting the 12wbt lifestyle, he knows very well how yummy a good stir-fry can be for dinner.
Making a stir-fry is a great metaphor for succeeding in life in general, and the 12wbt program in particular. Do all the preparation, know exactly what you need to do before you get started on the task of the actual stir-frying and break it down into do-able steps – and before you know it the meal is cooked and ready to enjoy. In other words, plan what you are going to do carefully, and be aware of exactly what you need to do and before you know it your goal has been achieved.
This recipe is fabulous – the red and the green colours of the snow peas and capsicum look awesome together in the wok. I believe for most stir fry (and salad) recipes limiting the vegetables to just two or three works best than trying to put a whole market garden’s worth in the pan.
The cooking time was about six minutes for the three batches of chicken, then four minutes for the vegetables and then finally another two for the chicken and sauce to be added to the vegetables. It is so important to cook the chicken in batches – especially if there is more than about 150 grams to stir-fry – because to cook it all at once means risking the meat “stewing”.
Here is the finished meal on the table ready for the four of us to eat – that’s right, that’s not my serve. 😉 It smelt and looked fabulous and Miss G started serving herself as soon as I had taken the photo. Generally, we put down a shared plate on the table. Because I am controlling my portion size in order to keep my calorie consumption in check, I have a good look at the platter before it hits the dining table and work out what my share should be. We let both Master G and Miss G decide how much they will eat, though sometimes we have to remind them to include vegetables on their plate and I have been known to place a serve of greens on their plate myself.
There’s not much they won’t eat – mushrooms and eggplant never get onto the tines of their forks without us encouraging to just take a little bite as a taste. We accept the fact they don’t find them palatable yet, but they also know we expect them to have a taste every once in a while to see if they have changed their minds about liking them.
There wasn’t much left of this dish once we had all finished. Master G had seconds and he wished allowed there was enough the next day for his lunch. There were a few stray pieces of onion and a couple of snow peas left and that was it! I’d say this particular recipe is a keeper.
And here is my serve of the stir fry, complete with three-quarters of a cup of basmati rice.
Looked good, smelt good and tasted better than something cooked in a lot of oil in certain restaurants. This serve was satisfying, and only 435 calories including the rice.
Now if you’re familiar with the 12wbt program you might be wondering about the rest of the calorie allowance for this treat meal. Three squares. Three words. Lindt dark chocolate.
Do I feel deprived following this program? Never!
Now, do your children enjoy mushrooms? And if they do what’s your secret?