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Kidneys in the Kitchen: Asian-Inspired Meals

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.

Nutritional Value

Per serving (1/4 of recipe, using beef)

Renal exchange: 3 protein + 3 starch + 1/2 vegetable

Calories: 555 kcal

Protein: 29g

Carbohydrates: 46g

Fiber: 3.9g

Total Fat: 26g

Saturated Fat: 3.5g

Cholesterol: 56mg

Sodium: 318mg

Potassium: 439mg

Suggestions: Recipe can easily be cut in half. Use pork loin, chicken or shrimp instead of beef, if desired.

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