Stir-fries are great because of how easy it is to make them balanced meals. Protein and vegetables join forces in the skillet or wok to become a one-pan dinner that needs nothing but rice to round things out. This version is spicy and fragrant, thanks to a healthy dose of Asian chili-garlic sauce and grated fresh ginger.
For the sauce:
3 tablespoons tamari or soy sauce
1 tablespoon grated or minced fresh ginger
1 tablespoon sambal oelek or Asian chili-garlic sauce
2 teaspoons toasted (Asian) sesame oil
For the stir-fry and serving:
1 lb. zucchini (about 3 medium)
2 tablespoons canola or vegetable oil, divided
1 lb. ground pork*
Freshly ground black pepper
¼ cup thinly sliced scallions
Cooked white or brown rice, for serving
1. Make the sauce: Stir all the ingredients together in a small bowl and set aside.
2. Make the stir-fry: Cut each zucchini in half lengthwise, then slice each half crosswise into 1/2-inch-thick half-moons.
3. Heat a flat-bottomed wok or large frying pan over medium-high heat until a drop of water vaporizes immediately on contact. Drizzle 1 tablespoon of the oil around the pan, add the pork, and season with salt and pepper. Let cook undisturbed for 30 seconds, then break the pork into small, bite-sized pieces and continue stir-frying until it’s cooked through and golden-brown, about 5 minutes. Transfer the pork to a paper towel-lined plated and drain the pan of excess fat.
4. Drizzle the remaining 1 tablespoon of oil in the pan, add the zucchini, and spread out into one even layer. Let cook undisturbed for 30 seconds. Stir-fry the zucchini until browned and just tender, about 5 minutes more.
5. Return the pork to the skillet, add the sauce, and stir-fry until the sauce is well-incorporated and the zucchini begins to look glossy, about 30 seconds more. Garnish with the scallions and serve over rice.
Make ahead: The sauce can be made 1 day in advance and stored in a covered container in the refrigerator. Let the sauce sit at room temperature while preparing the stir-fry, and stir before adding to the pan.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
* I made this using Target Brand Boneless Sirloin Diced Pork that I ground myself. Served with 1 cup of rice per serving.
9 WW Freestyle SmartPoints per serving using Target Bread Boneless Sirloin. If using regular ground pork, 11 Freestyle SmartPoints.
Source: The Kitchen (4 servings)
2 tablespoons hoisin sauce
2 tablespoons sriracha chili sauce
1 tablespoon low sodium soy sauce
1 tablespoon peanut oil or vegetable oil
1 tablespoon minced ginger root
½ lb. uncooked ground pork
1 ½ cups, uncooked bell peppers, diced in 1/2-inch pieces
½ cup, seedless cucumber, unpeeled (diced)
½ cup uncooked scallions, chopped
12 leaf/leaves bibb lettuce
1. In a small bowl combine hoisin, sriracha and soy sauce.
2. Heat a 14-inch flat-bottomed wok or 12 inch skillet over medium high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add ginger, and stir-fry 10 seconds or until fragrant. Add pork and stir-fry 1 minute breaking up pork with metal spatula or until meat is almost cooked. Add bell pepper and stir-fry 30 seconds or until just combined. Swirl in sauce and cover for 30 seconds. Uncover, stir-fry 1 to 2 minutes or until pork is just cooked through. Remove from heat and add cucumber and scallions. Serve with lettuce leaves: have diners put about 1/4 cup of filling in a lettuce leaf, fold leaf over and eat like a taco.
Yields 3 lettuce wraps per serving.
7 WW Freestyle SmartPoints as prepared. I made with Target Sirloin Diced Pork Cubes that I ground up – this reduced the Freestyle SmartPoints to 5.
• Total Time: 7 Minutes
• Prep: 13 Minutes
• Cook: 4 Minutes
Source: Weight Watchers (4 servings)
2 tablespoons olive oil
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon ground cumin
¾ teaspoons kosher salt, divided
½ teaspoon black pepper, divided
⅛ teaspoon cayenne pepper
1 lb. uncooked boneless skinless chicken breast, two 8 oz pieces
1 lb. uncooked cauliflower, cut into bite-size pieces
2 spray(s) cooking spray
1 tablespoon cilantro, finely chopped
½ medium fresh lime(s), plus wedges for serving
1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.
2. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.
3. Place chicken in center of prepared pan; brush each piece with 1/2 tsp oil mixture.
4. Add cauliflower to bowl; toss to coat. Place cauliflower around chicken; lightly coat chicken and cauliflower with cooking spray. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.
5. Roast until chicken is just cooked through, 15-20 minutes; let rest. Toss cauliflower with chicken juices in pan; continue roasting until browned and tender, about 10 minutes more. Add cilantro; toss.
6. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.
Serving size: 3 oz chicken and 3/4 c cauliflower
2 WW Freestyle SmartPoints
Source: Weight Watchers (4 servings)
99.9% Kaffe is done. The kit was missing 1 square, so I added a non-Kaffe fabric into the quilt top.