Asian Stir Fry

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for delicious Asian-inspired stir fry. 

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Episode Transcript

(00:03):
We welcome you once again to connoisSurr's Corner. Or it's all about great
food, whether you're dining out ordining in, in this case, dining
in and making your own Asian tacostirfry with the help of our great guest,
Mona dog off from her kitchen.Mona, let's talk about stirfry.
Yeah, let's get into some fusionhere. This is really a fun sturfry
that's really more meat than veggie.But you'll see where how the vegetables are

(00:23):
going to get incorporated. Because whatyou're going to do is make the filling
and you're going to serve it overa vegetable. You could serve it over
brown rice, or you could serveit over some cauliflower rice. That'll get
your extra serving of vegetables too.Or you can stuck the filling into brown
rice a roll wrappers. And thisrecipe features backchoy and with all the vitamins
and antioxidants for overall heart and boneouts. What a you're gonna do.

(00:44):
You take a bunch of bock tooyand you separate the whites from the lea
the green leaves. You're gonna placetwo tea spoons of sesame oil in a
skillet and add one pound of extralean ground chicken and crumble it until it
browns. Then you're going to addone diced red pepper with the white part
of the bock toy and a halfof a diced onion. Season it with
one chee spoon of mince ginger,granulated orange peel, and ground pepper.

(01:07):
Stir in the rest the green partof the back toy with a quarter cup
of poison sauce a little fresh orangejuice. It'll be done in like five
to seven minutes. And then youhave the basis of your Asian taco meat
done and then stir again, serveit over brown rice or even stuff it
into a brown rice egg roll wrappor even even in a taco and have
an amazing meal. Sounds great,Thank you, Mona. All part of

(01:29):
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