Autumn wok with chicken and bean threads
I've just been out for a 40 min powerwalk in the lovely sunshine, taking in some of the rays to get me thorugh the afternoon and evening with a lot of studying! For lunch I cooked a GI and wallet friendly meal, with vegetables in season and bean threads, that are like noodles but made from beans and therefore have a much lower glycemic index and fats than ordinary egg noodles. I felt like we needed a ginger/garlic meal, as Chris has a cold I don't really want to come down with it! :-)
Wok with autumn vegetables, chicken and bean threads.
- 2 skin free, bone free chicken breasts
- 2 carrots
- 1/3 white cabbage
- 1 white onion
- 1 yellow pepper
- 6 good sized fresh muhsrooms
- 1 tbsp grated ginger
- 2 cloves garlic
- 1 tbsp sesame oil
- 2 tbsp japanese soy
Chop all the vegetables and stir fry in half the sesame oil and soy. Fry until slightly cooked. Take the vegeteables off and fry the diced chicken in the rest of the oil and soy. Add salt and pepper as desired. I also sprinkled some sesame seeds on top. When chicken is cooked through, add in the vegetables and stir fry for a bit. Boil some water in a kettel or saucepan, and pour over the bean threads and let them soak for about 2-3 minutes. Pour off the water and serve with the stir fry. This made enough for 4 portions. Really good value for money!
