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Wednesday, July 8, 2009

Stir-Fried Vegetables with Salmon




Recommended by Carrie Wiatt


* 1 cup Chinese cabbage, julienned
* 1 cup bok choy, julienned
* 1 cup bean sprouts
* 1 cup Chinese long green beans
* 1/2 cup carrots, julienned
* 1 tsp. ginger root, chopped
* 1 tsp. garlic, chopped
* 1 tsp. soy sauce
* 1/2 tsp. sesame oil
* 1 Tbsp. chicken stock
* 8 oz. salmon fillet, grilled

Grill salmon for 3 minutes on each side, finish in a 350-degree oven for 5 minutes (while cooking Chinese vegetables). Heat wok and add sesame oil. Then, add long green beans, followed by carrots, bean sprouts, cabbage, bok choy, ginger, and garlic. Sauté over medium heat for 1 minute. Add chicken stock and soy sauce and cook until vegetables are tender. Serve immediately accompanied by grilled salmon. Serves 2.
Preparation Time: 15 minutes

Cooking Time: 11 minutes
Nutritional Information: (per serving)

Calories: 290
Protein: 27 g
Fiber: 6 g
Carbs: 12 g
Fat Total: 14 g
Saturated Fat: 3 g

at 3:30 AM
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