Lately I find myself searching for recipes that are not only healthy, but don't take me too long to throw together (being 39 weeks pregnant takes enough energy!) and pack in plenty of fresh produce. One of the meals my husband and I always enjoy is stir fry. Usually I stick with a bagged frozen veggie mix and bottled sauce, which is still fairly healthy.
But a great way to make sure you don't get loaded down with a lot of unnecessary preservatives and sodium is to make a stir fry sauce from scratch. I've done a lot of Asian-inspired cooking in the past, so I had most of the ingredients I needed on hand.
I stumbled across this recipe through my new vice:
www.foodgawker.com and loved that this stir fry used fresh vegetables and had an easy sauce to whip up.
I tried it tonight for dinner and it was fantastic - very flavorful without being too heavy. I think next time I'll add in some grated fresh ginger to the chicken's marinade and maybe some mushrooms and peppers to the veggie mix. I served it over brown rice and was impressed by how good the sauce was, not to mention it took me less than 30 minutes to throw together.
You can see the recipe here and easily print it out!
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