Renal dietitian Melissa Prest teaches how you can enjoy Asian-inspired cooking at home while taking care of your kidneys!
Dialysis-Friendly Versatile Stir Fry
1 lb of beef (see note below), sliced into strips
1 c. yellow squash or green zucchini, halved and sliced
1 c. frozen baby peas
2 cloves of garlic, finely chopped
2 T. ginger, finely chopped (fresh ginger paste is fine, too)
1/2 of a small fresh hot pepper, seeded and chopped fine (or 1/2 t. dried pepper flakes)
1/4 c. vegetable oil
2 T. sesame oil
3/4 c. green onions, slivered
1 T. low sodium soy sauce
3 T. Mirin (or cooking sherry)
150 grams rice vermicelli
2 T. toasted sesame seeds
Put 2 quarts of water to boil. Cut and prepare vegetables and meat, being careful to cut vegetables before raw meat if using the same cutting board.
In a deep skillet or flat bottom wok, warm 1/8 c. of vegetable oil and 1 T. sesame oil. Add meat, garlic, ginger and hot peppers (if using), searing quickly on all sides. Remove from skillet with a slotted spoon and keep warm nearby.
Add the remaining oil to the pan, heat and add squash, zucchini, peas and green onions. Cook for 3 minutes, tossing or stirring frequently. Return meat and spice mixture to pan and add soy sauce and mirin. Cook an additional 5 minutes.
Meanwhile, cook noodles in boiling water according to directions. Toss meat and vegetables with noodles and sprinkle with sesame seeds. Serve immediately.
Per serving (1/4 of recipe, using beef)
Renal exchange: 3 protein + 3 starch + 1/2 vegetable
Calories: 555 kcal
Total Fat: 26g
Saturated Fat: 3.5g
Suggestions: Recipe can easily be cut in half. Use pork loin, chicken or shrimp instead of beef, if desired.