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.
Adapted from Spice It Up! Giving Zest to Your Renal Diet and the American Association of Kidney Patients.