Sponsored By:

ADA - American Diabetes Association
DaVita

Chef:

Jenny
Jenny

Healthy Stir-Fry Masterclass

In partnership with the American Diabetes Association and DaVita, we’re hosting a two-in-one stir-fry class, focusing on kidney-friendly cooking. Whether you lean towards the veggie-focused or crave something a little meatier, this class has you covered. Learn how to transform a rainbow of vegetables and your choice of protein into delicious, kidney- and diabetes-friendly meals that are as flexible as they are flavorful.

Recipe

Beef & Broccoli Stir Fry

Prep Time: 15 min

Cook Time: 15 min

Servings: 4

Serving Size: 1 1/2 cups stir fry with 1/2 cup rice

Ingredients: 

  • 1 cup brown rice
  • 12 oz frozen broccoli stir-fry vegetable blend
  • 2 tbsp peanut oil
  • 2 cloves garlic (minced)
  • 8 oz lean sirloin beef (cut into bite-sized pieces)
  • 1/4 cup low sodium chicken broth
  • 1 tbsp cornstarch
  • 2 tbsp lower sodium soy sauce

 

Instructions:

  1. Prepare rice according to package directions (or start with 2 cups cooked rice).
  2. Microwave frozen stir-fry vegetable blend on defrost setting for 3-4 minutes to thaw.
  3. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and cook over high heat, stirring constantly, for about 5 minutes. Remove from pan and set aside.
  4. Add the beef to the pan and cook until beef is done to your likeness, or about 7 minutes.
  5. Prepare the sauce by combining chicken broth, cornstarch and soy sauce in a bowl.
  6. Add cooked vegetables and sauce to the pan with the beef. Heat and stir until sauce is thick. Serve stir fry with 1/2 cup cooked rice.

Recipe

Japanese Eggplant Stir-Fry

Prep Time: 10 min

Cook Time: 10 min

Servings: 4

Serving Size: 3/4 cup

Ingredients: 

  • 2 tbsp sesame oil
  • 2 Japanese eggplants (cut into 1-inch pieces)
  • 2 tsp minced fresh ginger
  • 2 cloves garlic (minced)
  • 1/2 cup chopped mushrooms
  • 1 cup fresh mung bean sprouts
  • 1/4 cup fresh basil (chopped)
  • 1/4 tsp crushed red pepper flakes
  • hoisin sauce

Instructions:

  1. Heat sesame oil in a large skillet. Add eggplant, ginger, garlic, mushrooms and bean sprouts. Stir-fry over medium-high heat until eggplant begins to soften, 4-6 minutes.
  2. Add basil, chili pepper flakes and hoisin sauce to eggplant. Continue cooking for 1-2 minutes. Remove from heat and serve.