Dallas County Living Well Magazine March/April 2018 - Page 41

Cooking Classy in a Cinch.... Harold and Miriam Moore Miriam and Harold Moore, from Rockwall, Texas, have been mar- ried for 30 years, and have four children and three grandchildren. Harold, a plumber by trade, enjoys making fabulous dinners for Miriam, playing guitar, wearing kilts, fly fishing and craft beer. Miriam enjoys singing with Harold and quilt making. After Miri- am was diagnosed with diabetes in 2011, she and Harold have strived to avoid eating processed foods, and have discovered a real love for fresh vegetables, natural and whole foods. Mandarin and Ginger Stir Fry with Chicken Sauce Juice and zest of 4 Cuties or Mandarin • 1 Tablespoon Low Sodium Soy Sauce • 1 Tablespoon Rice Wine Vinegar • 1 Teaspoon Sesame Oil • 1 Teaspoon Corn Starch or Arrowroot • 1 Teaspoon Siracha Sauce • 1 Tablespoon Grated Ginger • 1/2 Teaspoon Black Pepper Mix above ingredients and reserve 1/4 of the sauce to marinate chicken 1 skinless and boneless chicken breast sliced Marinate in reserved sauce while chopping vegetables • 1/2 cup sliced white or yellow onion • 1 stalk of celery thinly sliced • 1/2 cup thinly sliced carrot • 2 cups broccoli crowns trimmed to bite- sized pieces • 1/2 cup sliced red bell pepper • 3 cups rough-chopped cabbage • 5 shitake mushrooms • 1 cup prepared rice (We used jasmine) Using a wok or non-stick skillet, cook the chicken in 1 tablespoon of olive oil for 3-4 minutes until almost done. Add onion, carrots and celery and stir fry until onions are translucent. Add broccoli and red bell pepper and stir fry another 2 minutes. Add cabbage and mushrooms and cook cooking another 2 minutes. Add rice and sauce and stir fry until all is heated through.