Denton County Living Well Magazine May/June 2016 | Page 42

Cooking Classy
in a Cinch....

Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been
married for 30 years, and have four children and two grandsons.
Harold, a plumber by trade, enjoys making fabulous dinners for
Miriam, playing guitar, wearing kilts, fly fishing and craft beer.
Miriam enjoys singing with Harold and quilt making. After Miriam was diagnosed with diabetes in 2011, she and Harold have
strived to avoid eating processed foods, and have discovered a
real love for fresh vegetables, natural and whole foods.

Mandarin and Ginger Stir Fry
with Chicken
Sauce
Juice and zest of 4 Cuties or Mandarin
• 1 Tablespoon Low Sodium Soy Sauce
• 1 Tablespoon Rice Wine Vinegar
• 1 Teaspoon Sesame Oil
• 1 Teaspoon Corn Starch or Arrowroot
• 1 Teaspoon Siracha Sauce
• 1 Tablespoon Grated Ginger
• 1/2 Teaspoon Black Pepper
Mix above ingredients and reserve 1/4 of the
sauce to marinate chicken
1 skinless and boneless chicken breast
sliced
Marinate in reserved sauce while chopping
vegetables
• 1/2 cup sliced white or yellow onion
• 1 stalk of celery thinly sliced
• 1/2 cup thinly sliced carrot
• 2 cups broccoli crowns trimmed to bitesized pieces
• 1/2 cup sliced red bell pepper
• 3 cups rough-chopped cabbage
• 5 shitake mushrooms
• 1 cup prepared rice (We used jasmine)
Using a wok or non-stick skillet, cook the chicken
in 1 tablespoon of olive oil for 3-4 minutes until
almost done. Add onion, carrots and celery and
stir fry until onions are translucent. Add broccoli
and red bell pepper and stir fry another 2 minutes.
Add cabbage and mushrooms and cook cooking
another 2 minutes. Add rice and sauce and stir fry
until all is heated through.