I’m grateful for San Francisco’s February temperatures| but I’m no stranger to freezing weather. After spending four years in Ann| Arbor| MI| I understand the necessity of a warm and satisfying dinner on a cold and snowy night. Very often| I would turn to unhealthy (and yes| delicious) Chinese food when comfort-food cravings struck| and every year| I packed on the Winter weight to prove it.
If you can relate and are looking to lighten things up| try cooking up this veggie-packed dish where prepackaged broccoli slaw stands in for traditional rice or noodles. High in fiber| protein| and vitamin C| this 345-calorie nutrient-rich stir-fry can be prepped| cooked| and served in just 15 minutes. It might not taste exactly like my favorite dish from China Gate| but cutting back dramatically on carbs| sugar| sodium| and calories makes it a delicious meal I can enjoy all the time ¡ª without the extra side of guilt.
For the stir-fry sauce:1 1/2 tablespoons reduced-sodium soy sauce2 tablespoons rice wine vinegar2 tablespoons ginger| grated with microplane
For the broccoli slaw stir-fry:1 1/2 tablespoons sesame oil1/2 red pepper| diced1 zucchini| diced1/2 cup mushrooms| sliced1/2 cup baked or braised tofu (I used Hodo Soy brand)2 cloves garlic| minced4 cups broccoli slaw (I used one bag of Trader Joe’s)Sesame seeds| to garnish