Tonight I cooked a yummy stir fry for me and Ian after the kids were in bed.
I face the eternal dilemma that a lot of us face- me- fat- Ian- skinny. So- how on earth do you try to lose weight without imposing this on the non-chubster?
My answer- which won’t, admittedly, suit everyone, but which works for me, is to do two variations of the same theme, in two different pans simultaneously.
Tonight, I marinated, in two separate bowls, diced chicken for Ian and Quorn (meat free) chicken style pieces for me.
2 tbsp dry white wine
juice of 1 lemon
2 large cloves garlic, finely chopped
2 inch piece of fresh ginger, finely chopped
1 tsp sesame oil
3tbsp soy sauce
Both bowls were left to marinate for around 2 hrs.
Then, I fried some sliced spring onions, in Ian’s case with some oil and a touch of sesame oil, and for me, in a non stick pan with a little one calorie spray. I then added each bowl of marinating meat (or meat substitute!), complete with marinade, and cooked for 5-6 minutes to cook through the meat.
Add to each pan a straight to wok pack of noodles, some sliced baby corn, mushrooms, water chestnuts, carrots and mange tout, and we were good to go.
Ian’s was much more calorific- I gave him a pack of noodles which were already flavoured with sesame oil, where I had plain noodles, and cooked his meat in a little oil.
Either pan was healthy- but one was really low in fat and calories. Here are pics of both pans- I bet you can’t tell which is which! I certainly couldn’t taste any difference!
Ian seemed to like his, but he’s a grumpy bugger tonight. 😛