Pork stirfry in plumb sauce

Serves 2

  • 2x pork steaks cut in strips
  • 2 cups mixed organic vegetables (1 organic carrot, 1 organic celery stalk, 1/2 can baby corn, 1/2 can bean sprouts, 1/2 red capsicum)
  • 1/3 jar plumb sauce
  • 1tb pure sesame oil
  • Serve with cooked basmati rice

Method

  1. If serving rice, cook in microwave 10 minutes 1 cup raw organic basmati rice, 2 cups water in microwave bowl. Dont drain, fluff with fork.
  2. Cut ingredients into even size pieces
  3. In non stick skillet cook pork in sesame oil then remove
  4. Add vegetables to sauce and cook
  5. Add plumb sauce and pork and mix until heated through.
  6. Serve with cooked basmati rice

Honey/soy chicken

Ingredients Serves 2

  • 1 Lee kumkee Honey/soy sauce packet,
  • 1 large chicken breast fillet cubed,
  • 1 carrot sliced ,
  • 1 vegepod capsicum cut into strips,
  • 1 handful wombok leaves from vegepod sliced.
  • Serve with konjac rice

Method

  1. Chop ingredient as listed
  2. Stir fry meat then when almost cooked add remaining ingredients
  3. Drain rice in strainer under running water
  4. Heat rice in serving bowl then  add remaining meal.

Homemade wontons

Step 1 filling chop and mix together 1x cleavers hot dog, 1 handful vegepod wombok, 1 green shallot, 1 organic carrot, 1 free range egg, 1tb thai oyster sauce

Step 2: in wonton wrappers place 1tsp mix into wonton. fold corners into triagles, seal edges with water, then fold bottom corners behind. seal with water.

Step 3 lightly wet all sides w water then fold diagonally corners sealing sides then bring bottom triangle corner over front then other side overlap[/caption]

Step 4 non stick skillet spray w cookig oil fry on both sides until golden.

Step 6 serve w salad or slaw and dipping sauce hoisin, soy, sweet chili or vietnamese dipping sauce

Tuesday’s menu

Breakfast

Zucchini and bacon soup with lactose free cheese

Morning tea

Lunch

Herb & garlic schnitzel burger (gluten-free roll, lettuce, tomato, organic mayo, herb garlic schnitzel, sweet chili sauce) and baked straight cut chips

Bake chips and schnitzel in preheated 180*c oven for 25minutes sprayed with cooking spray

Dinner

Chinese curried prawns and organic basmatic rice.

800 Calories Day 2

Breakfast: not shown 1 slice sourdough toast

The 8 week blood sugar diet cookbook : speedy spicy beans recipe (no red pepper flakes) page 250

Morning Tea : kombucha 1/2 cup

Lunch:

Asian chicken salad

Afternoon Tea:

1/3 cup Rockmelon 1/2 slice lite ham, 2 crackers

Dinner: Chinese banquet (no rice)

Steamed Mini Dim Sum with lite sweet chili sauce

Homemade white garlic sauce w prawns

Asian greens (wombok, shallot, snow peas) & mushroom with chinese oyster sauce

Supper :  1 cup dry ginger ale zero sugar

Sauces: Chinese Honey

Honey sauce is quick and easy to make. We are fortunate to get 100% honey straight from beehive.

Ingredients makes 1 dish

  • 1tsp gluten free cornflour
  • 1/4 cup warm water
  • 3Tb honey
  • Option add 1Tb sesame seeds

Method

  1. Mix cornflour and water together in as jar with lid on and shake until no more lumps.
  2. Add honey and shake jar until all mixed.
  3. Heat it up when adding to battered or braised poultry, prawns or beef.

Sauces: Chinese Sweet and sour

Sweet & Sour Sauce with gluten free Sausages & organic basmati rice

This is the perfect sweet and sour sauce to go with pork, chicken or fish, sausages .

Sweet and sour sauce

Ingredients serves 2

  • 1tb organic passatta
  • 3tb organic ketchup or salt reduced tomato sauce
  • 1tsp organic minced garlic
  • 1tb shao xing (chinese cooking wine)
  • 3tb Brown sugar
  • 1Tb white vinegar
  • 1tb gluten free cornflour mixed with the water
  • 3/4 cup water
  • 1 chicken stock cube salt reduced Massells.
  • 1tb 100% pure sesame oil

Method

  1. Place ingredient in saucepan
  2. Stir over heat until boils then turn off heat
  3. Stir until thickens
  4. Serve with pork, chicken, fish, sausages

Sweet and Sour sausage with vegetables

Sweet and sour sausages with vegetables 

Ingredients serves 2

  • 4 Gluten free Sausages
  • 1qty sweet and sour sauce

Vegetables :

  • 1 Celery,
  • 1 Organic carrot,
  • 1/2 Brown onion,
  • 1 green shallot,
  • 1/4 green capsicum,
  •  5 baby corn spears

Serve with

  • Steamed organic basmati Rice

Method

  1. Cook sausages in non stick skillet until cooked through. Shake pan often for even cooking.
  2. Prepare vegetables while sausages are cooking. Cut with crinkle cutter on diagonal or slice on diagonal with knife.
  3. Cut each sausage into 4 pieces.
  4. Cook rice by absorption method in microwave for 10 minutes. Fluff with fork.
  5. Add vegetables and cook for 4 -5 minutes shaking pan.
  6. Add sauce and mix through until sauce steams.
  7. Serve with boiled rice.

Sauces: Garlic

Asian White Garlic sauce

Ingredients makes 2 small mason jars of sauce/serves 4

  • 1tbs minced organic garlic
  • 1tb salt reduced chicken stock powder
  • 1cup water
  • 1tsp sesame oil
  • 1tb shao xing cooking wine
  • Fresh coriander leaves
  • 1tb gluten free Cornflour slurry
  • 1/2 tsp raw organic sugar
  • Restaurants add soy/oyster sauce for Brown garlic sauce

Method

  1. Place all ingredients into saucepan
  2. Bring to boil
  3. Then simmer until sauce starts to thicken.

 

Garlic Brown sauce 

Garlic Brown Sauce

Ingredients serves 2

  • 1/2 qty Asian white garlic sauce (recipe as above)
  • 1tb lite soy sauce
  • 1tb chinese oyster sauce
  • 1tsp organic ginger minced

Method

  1. Same as Asian white garlic sauce
  2. Then add remaining ingredients for Brown Garlic sauce

Both Asian Garlic sauces can be used with prawns, fish, chicken or vegetables served with steamed rice.

Brown Garlic sauce can also be used with beef and served with asian greens, broccoli, snow peas.

San choi bau

San choi bau

San choi bau

Ingredients Serves 2

  • 2qty wonton filling mix
  • 1tb chinese oyster sauce
  • 1tb lite soy
  • 1tsp chinese 5 spice
  • 2 handfuls fresh bean sprouts
  • Serve in 6 cos leaves or iceberg lettuce cups

Method

  1. Cook everything except lettuce in non stick skillet until rissole is cooked through
  2. Serve in lettuce