Serve this tasty stir-fry over brown rice for the carb-eaters in your family, and enjoy yours straight.
YIELD: 3 servings, each with 18 grams of carbohydrates and 6 grams of fiber, for a total of 12 grams of usable carbs and 36 grams of protein.
INGREDIENTS:
- 2 tablespoons soy sauce
- 4 tablespoons dry sherry
- 1 clove garlic, smashed
- 1 inch or so fresh gingerroot, grated
- 1/4 teaspoon guar (optional)
- Peanut oil (canola or coconut oil would work, too)
- 1/3 cup slivered almonds
- 1 1/2 cups snow peas, cut in half
- 1 1/2 cups mushrooms, sliced
- 15 scallions, cut into pieces about 1 inch long
- 1/4 cup sliced water chestnuts (optional; they up the carb count, but they’re tasty)
- 3 large boneless, skinless chicken breasts, cut into 1/2-inch cubes
INSTRUCTIONS:
- Stir together the soy, sherry, garlic, and ginger. (If you’re using the guar, put these seasonings through the blender with the guar.)
- Heat a couple of teaspoons of the peanut oil in a wok or large, heavy skillet over high heat. Add the almonds, and stir-fry them until they’re light golden. Remove, and set aside.
- Heat another couple of tablespoons of oil in the pan, and add the snow peas, mushrooms, scallions, and water chestnuts (if using) to the pan. Stir-fry for about 5 minutes, or until just barely tender-crisp. Remove from the pan and set aside.
- Heat another couple of tablespoons of oil in the pan, and add the chicken. Stir-fry for 5 to 7 minutes, or until done; there should be no pink left.
- Return the vegetables to the skillet, and add the soy sauce/sherry mixture from step 1. Toss everything together well. Cover and simmer for 3 to 4 minutes. Top with the almonds, and serve.
NOTE:
- There’s one hard-and-fast rule with stir-fries: Make sure all your ingredients are chopped, sliced, and grated before you begin cooking.
