Stir Fry Recipe


	STIR-FRY is one of the healthiest ways of preparing foods (aside from steaming or boiling.) The key is in the type of oil we use. Health and oil sounds like an oxymoron – but it’s not. Our body needs EFA (essential fatty acids) to survive, our bodies don’t produce them and these help us digest our foods. If we don’t get the EFA from oils then we get them – most of the time – from foods with larger quantity of fats that, in most part, the body will not burn and overweight and obesity begins to creep in. When STIR-FRYING you need to use a high burning point oil 450 - 490 degrees F. This allows food to be cooked quickly, less oil adhering to it – thus not tasting oily. But most importantly is to exercise extreme caution in not letting the oil burn. Otherwise, its healthy properties will burn along with the nutrients of the food being prepared.

Marco Polo Chicken*

(Spicy Orange Chicken with mixed greens)

*Recipes call for organic ingredients

Serves Four Adults.

Ingredients:

Garlic Ginger, Garlic Orange and Garlic Cayenne TOFC flavored oils

2 half breasts of chicken without skin.

1 pound of mixed greens (Chinese sweet peas, carrots, water chestnuts, red and yellow bell peppers, celery, mushrooms, broccoli and cauliflower).

1 tablespoon of fresh orange juice

1 tablespoon of fresh lemon juice.

1 pinch of fresh tarragon.

Preparation:

Cut the broccoli and cauliflower into bite sizes. Cut the red and yellow bell peppers into strips. Cut the celery into thin five inch long stems. Slice the chestnuts and mushrooms into thin slices. Chop the tarragon. Dry well with paper towels removing all water left on the vegetables. Wash and dry the half breasts, filet and cut them into inch strips. Cover the chicken in paper towels to make sure all water has been removed. Wash with soap and dry the utensils and cutting board used in preparing the chicken breasts, and set them aside. In a wok or flying pan put half spoon of each of the oil flavors and heat it on high for 30 seconds (490 degrees F.), add the chicken strips. Cook them for a minute to a minute and a half. Add the vegetables and stir well. Add the orange and lemon juice. Add the tarragon and salt to taste and let it cook for another minute while mixing and tossing.

Serve along with a chilled glass of Vim Juice. Bon appetite!

Remember to eat well balanced meals daily, drink eight 6oz glasses of water and exercise by walking at least a mile a day!

Other stir-fry recipes available upon request:

Taipei Delight (Ginger Beef with Bok Choy cabbage and chestnuts)

Southwestern Salmon (Jalapeno Salmon in jalapeno tortilla triangles with guacamole sauce)