It’s the most wonderful time of the year in my town: Restaurant Week. Tons of area restaurants are offering fantastic deals on their menus — three courses for $33?? Ummmm how about yes. Naturally, I made reservations at quite a few places. How many, you ask? …The number isn’t important.
Anyway, none of these places are friendly to the waistline. To give you an idea, at one meal, I had fried plantains, fried paella, mango-coconut rice, churros, and chocolate lava cake. As delicious as this kind of food is, it’s just not very good for you. It’s imperative to give your body a break with something lighter. Enter this detox recipe: veggie faux mein.
I used a combination of shredded cabbage and bean sprouts to act as noodles in this dish. This approach is awesome; the veggies add bulk to the recipe without adding all the calories from pasta. The aromas that float up from the pan are absolutely intoxicating. Flavored with tons of garlic, ginger, lemongrass, and sriracha, this vegetable stir-fry is packing some serious flavor. I added protein in the form of canned tiny shrimp — a cheap way to get your seafood fix during the week.
Making this dish vegetarian by swapping the shrimp for tofu and the oyster sauce for hoisin sauce. Like most of my recipes, this veggie faux mein is quick and easy to prepare. It’s ready in under thirty minutes, which is mostly spent preparing your vegetables. Read on to learn how to make this tasty detox dish!
2 cloves garlic, minced
1/2 onion, sliced
1/4 head cabbage, shredded
1 cup bean sprouts
1 cup snow peas, ends snapped
1/4 cup bell pepper
1/4 cup carrot, julienned
50 g (about half a package) enoki mushrooms
1/2 tablespoon ginger
1/4 tablespoon lemongrass
1 tablespoon sriracha
2 tablespoon oyster sauce
1 can (4 oz) tiny shrimp, drained
Place a large wok over medium heat and mist with nonstick cooking spray. Sauté the garlic, onions, ginger, and lemongrass. When the onions have softened and turned translucent, add the “hearty” vegetables to the pan: the cabbage and carrot. Spoon the oyster sauce and sriracha in with the veggies; stir well to combine. When the cabbage begins to wilt and the carrot turns tender, add in the rest of the vegetables: the bean sprouts, snow peas, bell pepper, and mushrooms. Pour in the drained tiny shrimp, stir, and cook just until everything is just warmed through. Adjust seasoning to taste and serve warm.
Servings: 2 / Calories: 186 / Total Fat: 1.5 g / Cholesterol: 145 mg / Sodium: 982 mg / Total Carbohydrates: 27.7 g / Dietary Fiber: 6.5 g / Sugars: 11.5 g / Protein: 19.2 g