Unlike last year, this year we decided not to make any resolutions. Not that we fail to adhere to em, but eating healthy, staying fit, managing your finances, which BTW top the list of resolutions, should more be a lifestyle, than something you pen down for the same to get lost in the mist of time.
One lifestyle change, that I've committed to is to
eat cook more at home. It is so much easier to order a take-out, but in the same time it takes for the food delivery, one can prepare a fancy meal, from start to finish. And today's recipe is no exclusion to this quick fix. 'Veggie Kung Pao', normally a chicken dish, made healthier by adding tofu and veggies to it, is worth the consideration.
For a serving for 2, you'll need :-
choice of veggies- 1-1.5 cup cubed (snap peas, green peppers, broccoli)
boneless, skinless chicken cubed - 1 lb
tofu cubed- 1/2 cup
onion cubed- 1/2 cup
dried red chilies- 4-5 pieces
roasted peanuts- 1/4 cup ( I like mine with skin )
vegetable oil- 3-4 tbsp
kung pao sauce- 1/2 cup (dilute with little water, use more sauce for more gravy)
green onion for garnishing- 1