Sometimes there is nothing more satisfying than ordering Chinese. It tastes good, it seems to arrive before you hang up the phone, and almost always cures all cravings- salty, sweet, savory and the list goes on. Then fast forward to when the meal is finished- guilt starts to settle in. I think it is safe to say that self control goes out the window with Chinese take out- you feel extremely full and bloated because of the fried and high salt content food.
This feeling isn't just a mental thing, but can also wreck havoc on the digestive system especially for someone that is suffering from IBS or the like. Too much salt and and high fat content foods are not a pleasant mix for someone who has trouble properly digesting food in general. Therefore, I decided to re-create a dish that was healthy, super satisfying, lower in sodium, but still had that "take out" taste to it- plus this dish can be made in under 20 minutes! Now you can enjoy without feeling sluggish post meal!
Ingredients: Serves 1-2
2 teaspoons sunflower oil (or sub. sesame oil)
2 teaspoons coconut oil
3 cloves garlic, crushed
3 teaspoons grated ginger (or ginger powder)
1 head of broccoli, sliced (roughly 2 cups chopped)
2 bok choy, quartered
1 cup eggplant, chopped
Handful of snow peas, trimmed (1 cup)
1/4 cup hoisin sauce
1/4 cup sherry or Chinese cooking wine
Soy Sauce (low sodium)
Salt & pepper to taste
Steamed white rice
Heat a frying pan or wok over high heat. Add the oils, garlic and ginger and cook for 30 seconds. Add the broccoli, bok choy and snow peas and cook for 5 minutes or until the vegetables are just tender. Add the hoisin and sherry or wine and cook for 1 minute. You can let the vegetables marinate for a few minutes as well to enhance the flavor but it is not necessary. Once the sauce has been added, adjust to taste. For example, add the salt last as the dish might be salty enough from the hoisin sauce or if you added soy sauce.
I served mine with 1/4-1/2 cup steamed white rice because I wanted to still have that take out feel and it's always good to indulge a little bit! Also, when the rice was simmering, I added 2 tbsp. of coconut oil for extra flavor. However, if you are looking for a healthier alternative quinoa would work or serve with tofu! Cook any of the sides according to directions. Once you have chosen your side, I sprinkled mine with red pepper flakes and drizzled a small amount of low sodium soy sauce. You can also top it off with more of the hoisin sauce as well- I prefer this sauce to finish off the meal.