NEED A NUTRITIOUS MEAL THAT'S FULL OF FLAVOR'S AND EASY TO FIX ENJOY DAN:

UNBLIEVABLE STIR-FRIES by CHEF DAN:


Serves 4

PORK WITH SUGAR SNAP PEAS:

I pound pork tenderloin, cut into 1/4-inch slices

3 garlic cloves, minced

2 teaspoons olive oil

8oz fresh snap peas, cut on a angle

4 tablespoons light soy sauce

2 tablespoons of rice vinegar

1 tablespoon brown sugar or molasses

1-inch fresh ginger, grated

1 tablespoon red chili paste or 1/4-teaspoon red pepper flakes

DIRECTIONS:

1. In a wok, stir-fry pork and garlic in hot oil, for about 5-7 minutes.

2. Remove from skillet.

3. In the same pan, cook the peas in soy sauce, vinegar, sugar, ginger, and red chili paste.

4. Cook for about 4-5 minutes or until peas are crisp-tender.

5. Return pork to the wok, cook about 3 minutes or until glazed.

6. Serve with jasmine rice.



STIR-FRY CHICKEN MARINARA:

1-1/2 pounds chicken breast, boneless, skinless, pounded and cut into 2-inch strips

1/4-cup chicken broth

1/4-cup red wine

1 teaspoon Italian seasoning

1 can (14.5oz) diced tomatoes, undrained

1 (8oz) can tomato sauce

1 tablespoon corn starch

3 garlic cloves, minced

1 tablespoon olive oil

1 onion, chopped

1 eggplant, peeled and cut into3/4-inch cubes

1 green bell pepper, thinly sliced

Cooked whole wheat pasta or rice noodles

3 tablespoons parmesan cheese

DIRECTIONS:

1. Drain tomatoes, saving the juice. Set the tomatoes aside.

2. In a bowl combine the cornstarch, tomato sauce chicken broth, wine, soy sauce seasoning and reserved juice.

3. Stir ingredients until smooth. Set aside

4. In a wok stir-fry chicken and garlic in hot oil, for about 4 minutes. Set aside and keep warm.

5. In the same wok stir-fry the onion and pepper for 4 minutes.

6. Add eggplant; stir-fry for about 4-5 minutes or until tender.

7. Stir the chicken broth Sauce and add to wok.

8. Bring to a boil cook and stir for 2 minutes, or until thickened.

9. Add chicken and tomatoes, heat through.

10. Serve over pasta.

11. Top with cheese.



ENJOY DAN: hallelujah