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Ma’o Vegetable Stir-fry

Chopped Daikon
Chopped Kale
Chopped Eggplant
Garlic to taste
Low sodium shoyu to taste
2 Tablespoons oyster sauce
cilantro to taste
tyme to taste
white pepper to taste
basil for garnish

Heat wok and add daikon, eggplant and garlic. Cook for 2 minutes. Add kale 3/ 4 C chicken broth, shoyu, oyster sauce, white pepper, cilantro, tyme. Cook for 5 minutes. Plate with fresh basil. 

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Chicken Breast Salad with Lemon Lime Vinaigrette

3/ 4 cup olive oil
1 1/ 2 tablespoons lemon juice
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon honey
salt and pepper to taste

In a mixing bowl combine lemon juice, lime juice, garlic and honey. Slowly whisk in olive oil until well combined. Season with salt and pepper to taste.

Cook chicken on grill until done. Slice chicken and put over mixed greens. Drizzle vinaigrette.