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Asian “Chicken” Stir Fry - Low Calorie, Low Fat, Low Sodium, Vegan

Posted Sep 17 2011 12:45pm


Visit my blog for more posts and healthy recipes:  Gourmandelle Lifestyle Blog      

This is the perfect meal if you want to fool a meat eater into believing that what he actually eats is chicken. This happened to my boyfriend and he realized he’s not eating chicken only when he saw that I was eating too.

You’ll love the soy texture and the spicy aromas. This recipe is easy, fast and healthy. Hope you’ll try it and let me know if the trick worked for you as well.

Ingredients for 4 servings:

-       1 cup dried soy chunks
-       2 carrots, diced
-       ½ cup celery root, peeled, diced
-       ⅓ cup brown/wild rice
-       ⅓ cup chopped dill
-       1 big onion, peeled, julienne cut
-       1 yellow bell pepper, diced
-       1 red bell pepper, diced
-       ½ tsp sweet paprika
-       a pinch of turmeric
-       ½ tsp dry marjoram
-       ½ tsp dry oregano
-       ½ tsp ground pepper
-       sea salt, to taste
-       2 tbsp unrefined sunflower oil


Boil the dried soy chunks for 10 minutes.

Heat the oil in a large wok. Add the rice. Fry for 1-2 minutes until golden, then add the julienne cut onion. Sauté for 3 minutes.

Add the diced carrot and celery root. Add some water. Stir fry for 5 minutes and cover with a lid for another 2 minutes.

Add the diced yellow and red bell peppers, chopped dill, boiled soy chunks and all spices. Stir fry for 6-7 minutes.

Remove from heat. Cover with a lid. Let it rest for 5 minutes.

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