Stir-fried Thai Greens

"A Wonderful way to get your greens, This recipe with exotic Thai
  flavours is made with Chinese broccoli (gai larn) is similar in
  appearance and texture to rapini, but any sturdy vegetables can be used
  such as kale, rapini, cabbage, or green beans."

Recipe By      :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:00
Categories     : International                   Stir-Frying Method
Source           :  "Pooka's What's for Dinner: Gluten Free with Attitude"
  12       ounces  Chinese broccoli (gai larn)
  1        medium  onion -- sliced
  3        tablespoons  vegetable oil
  1        tablespoon  sesame oil
  3        cloves  garlic -- sliced
  1/2     tablespoon  fresh ginger root -- sliced thin
  4        whole  green onion -- cut diagonally
  2        tablespoons  cornstarch
  1/4     cup  water
  2        teaspoons  soy sauce, low sodium
  2        pinches  sugar
  2        tablespoons  fresh lime juice
            pepper to taste

Remove any blemished outside stalks from the greens. Cut the Chinese broccoli into strips, wash the greens and drain well.

Put the oil and the ginger, onions and garlic into a very large, hot wok
or other suitable pan and cook for about 30 seconds. Add the onions and
the rest of the ingredients apart from the seasoning. Stir, then add the
spinach and toss so that everything is coated in sauce. The vegetables
will sizzle and stir-fry. The oyster and soy sauce will reduce, just
coating the greens. At this point season to taste. Stir-fry for a further
minute and serve immediately.
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Per Serving : 177 Calories; 14g Fat (68.3% calories from fat); 2g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 105mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Thai Chicken Stir Fry

Thai Chicken Stir Fry

A creamy stir fry with the taste of Thailand, spicy and tart, followed by sweetness and the rich flavor of the coconut milk.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine Thai
Source: Pooka's What's for Dinner: Gluten Free with Attitude                  

  4   boneless chicken breasts -- cut into strips or bite-size pieces, OR 5-6 chicken thighs
  5   green onion -- sliced diagonally
  5   cloves  garlic -- minced or finely chopped
  2   thumb-size pieces  OR ginger -- (galangal) thinly sliced
  1/4 teaspoon  red pepper flakes
  6   mushroom -- sliced
  1   handful  fresh basil -- or 1 tablespoon dry basil
  2   tablespoons coconut oil -- or 4 of other vegetable oil

STIR-FRY SAUCE:

  2/3 cup  coconut milk
  2   tablespoons  cornstarch
  2   tablespoons  fish sauce
  3   tablespoons  fresh lime juice
  1   tablespoon  soy sauce
  1/4 teaspoon red pepper flakes
  1   teaspoon  brown sugar

Sauce

Combine all ingredients together in a cup or bowl, stirring well to dissolve the sugar. The cornstarch will gather on the bottom as the sauce sits so make sure to stir before adding to the chicken

Stir Fry

Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

Warm a wok or large deep skillet over medium-high heat. Add oil and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry until fragrant, 1-2 minutes. add mushrooms and cook until lightly brown. Then
add chicken together with the marinade. Stir-fry 5-6 minutes, until the chicken is cooked. Add the remainder of the stir-fry sauce as you cook.

Top with a sprinkling of fresh basil and serve.
                                
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Per Serving : 152 Calories; 11g Fat (59.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.