2 Whole-wheat toast with scrambled egg
1 cup of orange juice
Lunch:
Cashew Nuts & Chicken Vegetables
Stir Fry (See recipe)
1 cup cooked brown rice
1 cup cooked green leafy vegetables
1 small fruit
Afternoon snacks:
1 cup low fat fruit yogurt
or 1/2 cup of dried apricot
Dinner:
1 cup cooked rice
Steamed black cod with Lee Kum Kee black bean sauce
1-cup stir-fry pumpkin
1 small fruit
Cashew Nut Vegetable
Stir Fry (Serve 4-6)
Ingredients
Amount
Chicken
breast (stripped)
6
oz
Green
pepper
1
cup sliced
Red
pepper
1
cup sliced
Red
onion
1
finely sliced
Choy
sum
4
oz shredded
Bean
sprouts
1/2
cup
Vegetable
oil
2
tablespoons
Lee Kum Kee Premium Oyster Flavored Sauce
2
tablespoons
Lee Kum Kee Hoisin Sauce
2
tablespoons
Lee Kum Kee Premium Soy Sauce
2-3
tablespoons
Water
5
tablespoons
Cashew
nuts, toasted
75
gram
Sesame
seeds, toasted
1
tablespoons
Methods:
Heat oil in non-stick
saucepan. Brown chicken strips over high heat until tender.
Add choy sum, green
& red peppers, red onion, and bean sprouts, Stir-fry over
a high heat for 3 - 4 minutes.
Mix Lee Kum Kee Premium Oyster Flavored Sauce, Lee Kum Kee Hoisin Sauce
and Lee Kum Kee Premium Soy Sauce with water and add to saucepan. Stir-fry for
a further 1-minute.
Add cashew nuts &
sesame seeds and toss together. Serve over brown rice and
vegetables.
