I think I posted something very similar to this a while back, but I’m revisiting it. I’ve changed up the ingredients a bit, including the amount of hoisin sauce and spices, as well as adding a can of water chestnuts (which were a fantastic addition!).
Stirfry lunch or dinner is a nearly no-guilt meal for me. So long as I watch the sodium, don’t add much in the way of oil, and am careful with what sauces I add (and how much), I think it’s a pretty healthy way to eat. And loading it up with veggies but just a little bit of meat allows you to spread out a small portion of meat (especially if that’s all you have) between more people/portions.
You see, I’m not much of a raw-veggie fan, but stirfry needs to be crunchy. Warmed through but still undercooked enough to have that crunch. A floppy, mushy stirfry is just nasty, so the key here is a high enough heat to warm quickly while preserving the crunch of the veggies, but not so high that it burns, along with cooking it very quickly. Cooking it on a lower heat just boils or simmers it in whatever you’re cooking it in. I am by no means a master at this. I just kind of eyeball it and judge by how the food feels against the spatula.
So I had some strips of an Eye of Round roast in the freezer that I hadn’t cooked up yet and decided that was going to be the meat of the dish. Here’s what I did…
I was craving Chinese food one lunch-hour while I was on vacation. But Chinese can get expensive and I’ve been trying to cut back on MSG (which gives me migraines), sodium, and extra spending. 😉 So I raided my fridge and freezer to see what I could do. Before long, I had drummed up the fixings for a really quick stir-fry for lunch. Here’s what I did…
I come from an English-Irish upbringing. Shepherd’s Pie was a bit of a staple in our house when I was growing up. You know, that English-Irish-Scottish-whatever type of casserole designed to use up leftovers? I’m not talking about the traditional one that’s done with a lamb mince.
I’m talking about the kind that your mom would whip up with the leftover mashed potatoes and veggies from the night before with some seasoned ground beef because it was a) economical and b) the only way she’d get the kids (you) to eat leftovers. 😉
Needless to say, I love Shepherd’s Pie, or at least the North American version of it. The only problem is, I don’t make it too often because we try to limit how often we’re eating red meat (especially of the ground persuasion) and with the starchy potatoes, it’s not exactly the healthiest of dishes.
Not wanting to give it up entirely in my quest to eat healthy, I had a bit of an epiphany. I had some sweet potatoes in the cupboard and ground chicken in the fridge that needed to be cooked up; why not do some substitutions? I had no idea how it would turn out, but here’s what I did.
As previously mentioned, I’m trying to watch my eating habits a bit more than I have in the recent past but I’ve found myself craving my old stand-bys. So this was a recipe I tried out of a craving for sausage. I had some ground chicken in the fridge and figured I’d give it a go. Surely, this would also mean the sausages would be lower in sodium, as they’re not pre-processed.