I love Chinese food and Asian flavors. Let’s face it though, southwest Florida is challenged with good Chinese restaurants. Cooking at home to celebrate Chinese New Year is a good way to focus on healthy eating.
This recipe uses brown rice to lower carbs and calories and the bright veggies add to color appeal.
Ingredients
1/4 c. canola oil
2 lg. cloves garlic, minced or mashed
3 green onions, diagonally sliced
1 sm. red onion, sliced
1 c. bok choy, coarsely shredded
2 fresh black mushrooms or reconstituted, julienned
1 c. Chinese snow peas
2 egg whites or egg substitutes
3 c. cold cooked brown rice
3 Tablespoons low soy sauce, or to taste
Directions
- Heat wok or wok pan to high. Add 1-tablespoon oil and heat. Add garlic, green onions, and red onions and stir-fry until onions are tender.
- Add bok choy, mushrooms and snow peas. Saute 2 minutes. Remove vegetables.
- Add 1 tablespoon oil and heat. Add eggs. Stir until set. Remove eggs and break into very small pieces. Add remaining 2 tablespoons oil and add rice. Cook, tossing until heated. Season with soy sauce. Add vegetables and eggs and toss to mix well. Makes 4 to 6 servings.
