5 Dinners= Stir-Fry Recipes Under 280 Calories

Easy Ground Pork Stir Fry

 

Ingredients

• 1 cup uncooked brown rice
• ½ pound ground pork or beef (or turkey, or chicken - any ground meat will do!)
• 1.5 cups mushrooms, cut into chunks or slices
• ½ medium onion, sliced into wedges
• 1 cup carrots, julienned, or cut into match sticks (I used a julienne peeler)
• 3 Tablespoons grated fresh ginger
• 2 cloves garlic, minced or grated
• 3 cups leafy greens - bok choy, spinach, kale, collards, etc.
• 3 Tablespoons soy sauce, divided
• ½ Tablespoon vinegar (you can use rice wine vinegar, but white or apple cider)
• ½ teaspoon chili powder or red pepper flakes
• garnish: sesame seeds and green onions

Instructions

1. Cook rice according to instructions. (I use a rice cooker!)
2. Heat a large pan or wok over high heat. Dump in the ground pork/beef and let cook, undisturbed for a few minutes until it is dark brown on the bottom. Flip and repeat on the other side. When both sides are dark, add 1 Tablespoon soy sauce and break up the meat, cooking until it is browned on all sides. Remove from pan and set aside.
3. Reduce heat to medium-high. Drain off most of the oil, leaving enough to cook the vegetables (about a tablespoon or so). If you have lean meat, you might need to add a Tablespoon of butter or coconut oil. Add the onions and mushrooms and sauté until the mushrooms are a little brown. Add the carrots and cook for about 5 minutes more. Add the ginger, garlic, chili powder, rice vinegar, 1 Tablespoon soy sauce, and the leafy greens. Cook until wilted, then mix in the meat.
4. Taste, add remaining 1 Tablespoon soy sauce if needed, and adjust seasoning as desired. Serve over rice and enjoy!

 

 

Brown Rice Stir-Fry with Vegetables

 

Ingredients

• ½ cup brown rice
• 1 cup red cabbage
• ½ head of broccoli
• ½ red bell pepper
• ½ zucchini
• 2 tbsp extra virgin olive oil
• 4 cloves of garlic
• 1 handful fresh parsley
• 1 red chili pepper
• 2 tbsp tamari or soy sauce
• Sesame seeds for garnish (optional)

Instructions

1. Cook the brown rice according to package directions.
2. Boil water in a wok and add the veggies (chopped). Cook for 1 or 2 minutes. Drain the veggies and set aside.
3. Heat the oil in the wok and add the garlic, chili pepper and parsley (finely chopped). Cook over high heat for 1 or 2 minutes stirring occasionally.
4. Add the vegetables, the rice and the tamari. Cook for about 1 or 2 minutes.
5. Add some sesame seeds for garnish (optional).

 

 

Beef Noodle Stir Fry

Ingredients:

• 2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded*
• 1 tablespoon olive oil
• 8 ounces beef top sirloin filet, thinly sliced across the grain
• 8 ounces cremini mushrooms, sliced
• 6 ounces broccoli florets
• 2 carrots, diced

 

 

For the sauce

• 1/3 cup reduced sodium soy sauce
• 3 tablespoons oyster sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

Directions:

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
2. In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
3. Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
4. Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
5. Serve immediately.

Lemon Chicken & Asparagus Stir-Fry

Ingredients

• 1 lemon, juiced and grated
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons olive oil
• 1 pound chicken breast, cut into 1-inch strips
• 1 small head napa cabbage, sliced into 1/2-inch pieces
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 large red bell pepper, seeded and thinly sliced
• 1 large orange bell pepper, seeded and thinly sliced
• 1 teaspoon peeled and finely chopped fresh ginger
• 1 teaspoon red pepper flakes
• 1/4 teaspoon chili powder
• 2 scallions, thinly sliced

Directions
In a small bowl, combine lemon juice and soy sauce; set aside.
In a large wok on medium heat, heat oil. Add chicken and cook for 5 minutes, stirring frequently, until cooked through and no longer pink inside. Add cabbage, asparagus, bell peppers, ginger, pepper flakes and chili powder; cook for 4–5 minutes more, until vegetables are crisp-tender. Add soy sauce mixture and toss. Stir in lemon zest (if using), and sprinkle with scallions.



Sugar Snap Peas and Shrimps Stir Fry

Ingredients

• 3 tbsp vegetable oil
• 1 carrot, cut into florets or coins
• 12 oz (340g) sugar snap peas, stringed
• 2 cloves garlic, minced
• 6 Chinese mushrooms, soaked in hot water for 30 mins, remove stems and cut into thin strips
• ½ lb (225g) shrimp, peeled and deveined
• 2 tbsp soy sauce
• 1 tbsp Shao Hsing cooking wine
• Salt
• 1 tsp cornstarch mixed with 2 tbsp water
• 1 tsp sesame oil

Instructions

1. Heat a wok or large fry pan. Add 1 tablespoon vegetable oil. Fry carrots and sugar snap peas for 2 minutes. Remove and set aside
2. Add remaining 2 tablespoons vegetable oil to the wok. Fry garlic flakes for 30 seconds. Add mushrooms. Fry for 1 minute. Then add shrimps and continue to fry for another 2 to 3 minutes or until shrimps turn pink and curl.
3. Return carrots and sugar snap peas to the wok. Add soy sauce, Shao Hsing cooking wine, and salt. Fry for another minute.
4. Stir in cornstarch mixture. Allow it to thicken. Turn off the stove.
5. Drizzle sesame oil on the top.
6. Transfer to a plate and serve immediately.