Canton Ohio WLS Support Group
CHICAGO EVENT
I cannot say enough about how much I enjoyed attending the OH event in Chicago.
I had the opportunity to speak one on one with Dr. Garth Davis from Big Medicine. His presentation was overwhelming.
I had the opportunity to meet other group leaders, members, speak with vendors and listen to other speakers regarding surgery and plastics.
Chef Dave Fouts who is also a Bariatric patient, was very informative regarding foods, how to prepare them...not to mention his fabulous cookbook. I just had to purchase one, which he personally signed.
I had to immediately try one of his recipes and must admit, the best tasting Pork Stir Fry I have ever eaten! So get your pen or print out his recipe. ENJOY!
PORK STIR FRY
Servings 6
1 pound pork loin, cut into thin strips
1/4 C broccoli florets
1/4 cup carrot, julienned
1/4 cup onion, julienned
1/4 cup bamboo shoots, sliced
1/4 cup baby corn
1/4 cup pea pods
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon garlic powder
black pepper, to taste
scallions or green onions, sliced thin for garnish
Brown rice
Place pork, soy sauce, sesame oil, ginger, garlic and pepper into self-sealing plastic bag. Let marinate for 30 minutes.
Next, heat a large saute pan over high heat. Once saute pan is hot, add pork. Saute pork for 4 minutes, turning every minute.
Next add vegetables, and saute for 5 minutes or until pork is done.
Per serving: 104 calories; 5 g fat (43.4% calories from fat); 11 g protein; 4 g carbohydrates; 1 g dietary fiber; 24 mg. cholesterol; 709 mg. sodium.
NOTE: This stir-fry can be made with chicken or beef also.
Serve over rice and top with sliced green onions or scallions.
ADDITIONAL NOTE: I doubled up on the veggies and reduced the meat to 10 oz.
I had the opportunity to speak one on one with Dr. Garth Davis from Big Medicine. His presentation was overwhelming.
I had the opportunity to meet other group leaders, members, speak with vendors and listen to other speakers regarding surgery and plastics.
Chef Dave Fouts who is also a Bariatric patient, was very informative regarding foods, how to prepare them...not to mention his fabulous cookbook. I just had to purchase one, which he personally signed.
I had to immediately try one of his recipes and must admit, the best tasting Pork Stir Fry I have ever eaten! So get your pen or print out his recipe. ENJOY!
PORK STIR FRY
Servings 6
1 pound pork loin, cut into thin strips
1/4 C broccoli florets
1/4 cup carrot, julienned
1/4 cup onion, julienned
1/4 cup bamboo shoots, sliced
1/4 cup baby corn
1/4 cup pea pods
1/4 cup soy sauce
1 tablespoon sesame oil
1 teaspoon ground ginger
1 teaspoon garlic powder
black pepper, to taste
scallions or green onions, sliced thin for garnish
Brown rice
Place pork, soy sauce, sesame oil, ginger, garlic and pepper into self-sealing plastic bag. Let marinate for 30 minutes.
Next, heat a large saute pan over high heat. Once saute pan is hot, add pork. Saute pork for 4 minutes, turning every minute.
Next add vegetables, and saute for 5 minutes or until pork is done.
Per serving: 104 calories; 5 g fat (43.4% calories from fat); 11 g protein; 4 g carbohydrates; 1 g dietary fiber; 24 mg. cholesterol; 709 mg. sodium.
NOTE: This stir-fry can be made with chicken or beef also.
Serve over rice and top with sliced green onions or scallions.
ADDITIONAL NOTE: I doubled up on the veggies and reduced the meat to 10 oz.
Terri
ObesityHelp Support Group Leader
www.wlsterrib.com
