simply dolicious

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This past week, my friend who’s been an encouragement and inspiration to me in my weight loss goal sent me his latest picture showing the progress he’s made. I was dumbfounded for real. He looks great in his six pack and he’s getting it done in such a short amount of time (3-4 months), the natural way at that. He said for the most part it’s eating a strict diet and having a good trainer that helped him a lot. He showed me a picture of the food he eats – steamed chicken breast and 2 baked sweet potatoes…that hardly sounds appetizing to me. LOL.. So I thought of a low carb and low fat but yummy dinner and here’s what I made, a delicious but simple to make Thai seafood dish. I bought the mixed seafood from Costco and the freshly chopped sweet mangoes are from Trader Joe’s.

1 lb. mixed seafood (e.g. shrimp, scallops, clams, mussels, and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced

STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 Tbsp. fish sauce
1 tsp of lime juice or juice of 1 lemon
2 Tbsp. brown sugar (more or less according to taste – this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (or dried parsley)

1. Place all stir fry sauce ingredients together in food processor. Process or blend until smooth.

2. Taste-test the stir fry sauce for sweetness – you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.

3. Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.

4. Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat. Add the garlic, shallots/onion, and snow peas.

5. Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.

6. Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don’t break any shells.

7. Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes – if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).

Tagged as: low at, low carbs, seafood, stir fry

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