Unlike last year, this year we decided not to make any resolutions. Not that we fail to adhere to em, but eating healthy, staying fit, managing your finances, which BTW top the list of resolutions, should more be a lifestyle, than something you pen down for the same to get lost in the mist of time.
One lifestyle change, that I’ve committed to is to eat cook more at home. It is so much easier to order a take-out, but in the same time it takes for the food delivery, one can prepare a fancy meal, from start to finish. And today’s recipe is no exclusion to this quick fix. ‘Veggie Kung Pao‘, normally a chicken dish, made healthier by adding tofu and veggies to it, is worth the consideration.
For a serving for 2, you’ll need :-
choice of veggies– 1-1.5 cup cubed (snap peas, green peppers, broccoli)
boneless, skinless chicken cubed – 1 lb
tofu cubed- 1/2 cup
onion cubed– 1/2 cup
dried red chilies– 4-5 pieces
roasted peanuts– 1/4 cup ( I like mine with skin )
vegetable oil– 3-4 tbsp
kung pao sauce– 1/2 cup (dilute with little water, use more sauce for more gravy)
green onion for garnishing– 1
Start by sauteing the chicken in some hot oil, the smaller the chicken, the faster is the cooking time. When the chicken is close to getting done, add broccoli, peppers, and snap peas. When cooked through, remove in a bowl. Now saute the cubed tofu, till golden brown. Remove this in the same bowl with the chicken.
Now heat some more oil in the pan, add onion, saute till soft. Now add the peanuts, chicken, tofu, veggies, salt and the sauce. Simmer for a few minutes, finish with spring onions. Serve with some sticky rice. A healthy, home-cooked food ready in no time.
Hope you enjoyed this first post of 2015.
Have a great day and thanks for stopping by.
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