Friday, April 20, 2012

And I guess Mac & Cheese is now out.

Mister man has been monumentally fussy lately, so I'm thinking it may be something he's eating...which means something I'm eating. Which means, again, I have to alter my diet. About 50% of babies with food issues are sensitive to dairy, so that's where I'm starting. (Full disclosure: I'm an idiot and couldn't figure out what "dairy" consisted of other than milk, cheese, and yogurt. Um, as it turns out, butter. Duh.) So buh-bye, Italian and Mexican (and cookies!!!), and hello Asian.

I'm fine with this, really. You know I'm a big fan of food with an Asian kick, but most of my favorites are also spicy, and I figure spice can't be helping E's stomach much either, so somehow I'm going to have to get used to bland(er) versions. I broke out this recipe for that reason-I started making this stir-fry in my pre-spice (AKA pre-Hubby) days, but haven't in a long time. Cause yeah, it's a little bland. Add some sriracha and it's much better. But that's just my chile-loving bias talking.

I served it with potstickers, so I also made a sauce for is kind of spicy, but so good.

Sesame Chicken Stir-fry
sunflower, peanut or canola oil
2 boneless, skinless chicken breasts, sliced thinly
4 small portabellas, cleaned and thinly sliced
1 bunch green onions, cleaned, tops trimmed and sliced thickly
2 garlic cloves, minced
1 bell pepper, cleaned, halved and thinly sliced
8oz Asian noodles (your choice), softened according to package directions.
1 tbsp sesame oil
1/4 cup low-sodium soy sauce

Heat small amount of oil in hot wok. Add chicken and stir-fry until white. Add garlic, green onion, bell pepper and mushroom, stir-fry about 5 minutes or until mushroom is soft. Add noodles, combine well, then add soy sauce and sesame oil and toss all to coat. Heat through another minute or two.

Potsticker Sauce
1 tbsp low sodium soy sauce
1 tsp Sesame oil
1 tbsp oyster sauce
Sweet chili sauce to taste (a few tablespoons)

No comments:

Post a Comment