Smartpoint Friendly Stirfry

Okay, WHO is a fan of Chinese food? I LOVE Chinese food! I love Thai food, I love Japanese food, all of the above. You get me? I've come to find that I eat all these asian deliciousness things less and less because of how much sodium gets packed in the food. So? What do I do when I get the hunkering for stir fry or some lo mein?

I call my dad, get some tips on flavors, and make it myself.

I will say today I didn't call my dad until AFTER I made the dish to brag how delicious it was! I ate the WHOLE PAN BY MYSELF.

GASP!! Camille! That's gotta be a buhzillion points! Did you track it? I mean, come on! The rice! The noodles! What happened?

Trader Joe's Riced Cauliflower happened. Hashtag riced cauliflower is the bomb dot com.

You get the same texture and taste as rice, WITHOUT the points! Yeah, 0 smartpoints for as much as you want!! So I made a super yummy and filling stirfry for 6 smartpoints, and this baby could easily feed 4 people if served as a side...2 people if served as a main dish...and 1...if you're me.

*Smartpoint Friendly Stirfry Sauce (0 smartpoints)
1 cup boiling water
1 tsp Better Than Bouillon Chicken Base
2 T White Rice Vinegar
1 T Kikoman Soy Sauce
1 T Fish Sauce
1 tsp Oyster Sauce
1/2 T Zero Calorie Natural Sweetner

Mix all liquid ingredients together and let sit.
*Make this first so that all the ingredients have enough time to stew and blend together.

Now, I've HEARD of a good substitute for the sauce I make. It won't taste the same, but if you just don't want to make the effort (which we DO have days...or weeks...like that) Walden Farms has a supposedly delicious Sesame Ginger dressing. If you make up the stir fry first, put a serving of the sesame ginger dressing to taste, and just a drizzle of Walden Farms Maple Syrup. Supposedly it's delicious! I do plan on buying these dressings, so I will have a write up about them soon!

Smartpoint Friendly Stirfry (6 smartpoints for the WHOLE PAN!)
1 handful cut and sliced sweet baby bell peppers
1 handful sliced baby portobello mushrooms
1 handful chopped baby carrots
1 handful sugar snap peas
1.5 c Trader Joe's Organic Riced Cauliflower (I keep looking elsewhere for this style of cauliflower, but can't seem to find it. If you do, PLEASE comment and let me know where!)
3 knife tip flicks of minced garlic
1 good drizzle of olive oil
5.5 ounces of Rotisserie Chicken Breast (3sp)
3 ounces of cooked shrimp (1sp)
*1 egg (2sp)


Take sweet peppers, mushrooms, garlic, and olive oil and sauté in a pan. While veggies are sautéing, place baby carrots in microwave steamer and steam for 4 minutes. Once mushroom/pepper mix is sautéed, add cauliflower, sugar snap peas,  steamed carrots, and stirfry sauce. Have your stove on high so that the water will begin to evaporate from the veggies, and stir occassionally to prevent burining. Do this for about 10 minutes. Once your veggies are just about done, add the chicken and shrimp to get warm and coated with the sauce and stir around for another 10 minutes or so. Once you start to smell everything cooking, and the peas are a bright green color (that's my biggest sign that food is about done), drain the excess liquid. Put pan back on the stove and add the raw egg. *Mix the egg into the stirfry and continue doing so until the egg is fully cooked (if you leave this step out, your whole stirfry is only 4 smartpoints). Turn off stove, serve yourself a bowl, but allow the pan to still sit on the stove to promote further cooking. It won't burn, it'll just get even more flavor. Enjoy the whole pan for 5 smartpoints, if you so choose!! 

It really DOES make a ton and if you have self control, unlike myself today, save it and use it for another meal tomorrow!

See? I had this bowl, a second bowl, and a half until this baby was all gone. I'm definitely making this for my family again!!

Let me know your thoughts, and get cooking!
Happy eating,
Camille