Texoma Living Well Magazine March/April 2018 | Page 47

Cooking Classy
in a Cinch....
Harold and Miriam Moore
Miriam and Harold Moore, from Rockwall, Texas, have been mar-
ried for 30 years, and have four children and three grandchildren.
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 Miri-
am 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 bite-
sized 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.