Asian Ginger Plum Stir-Fry with Cashews

As I mentioned last week, I did a Wildtree freezer meal workshop over the weekend and I tried the first meal – Asian Ginger Plum Stir-Fry with cashews and it was a family hit!

You have the option of keeping this vegetarian or adding meat (I went with chicken). Now I will say the recipe you will see below varies slightly from the recipe I received at the party – but that’s what I love about these workshops…you make them your own and do what fits your lifestyle and your family’s lifestyle! So I reduced the amount of the grape seed oil and marinade, added some pineapple (which my hubby said was KEY!), skipped the bean sprouts, subbed out the baby corn for frozen corn and added some additional red pepper slides because, well, they’re my favorite!

My prep was already done and this meal took about 20 minutes total and it made enough for 2 full dinners! (yes, the leftovers heated up very well!!!)

Like I said, this was a freezer meal, but you could also prepare fresh by mixing all ingredients in bag one together and bag two together (although I do think it would be best to at least marinade over night!!!)

Asian Ginger Plum Stir-Fry with Cashews

In Freezer Bag:

4 oz frozen corn
8 oz package of snow peas
1 red onion, thinly sliced
2 red bell pepper, thinly sliced
1 Tbsp. Wildtree Roasted Garlic Grapeseed Oil
2 tsp. Wildtree Garlic Galore Seasoning Blend
1/2 cup Wildtree Asian Ginger Plum Dressing & Marinade
1 Tbsp. sesame oil
1 Tbsp. cilantro
Optional: 1 can sliced water chestnuts, 8 oz

If you’re including meat, in a second bag:

2 boneless skinless chicken breasts – cubed
2 tbsp Wildtree Asian Ginger Plum Dressing

In smaller bag: 1 cup rice, Place this bag and freezer bag inside additional freezer bag so you have everything you need come cook time!

At cooking time: 1 cup bean sprouts and ½ cup cashews

Combine all ingredients in specified gallon size freezer bags and mix to allow seasonings to distribute.

To prepare:

1. Thaw overnight in fridge.

2. Cook rice in accordance with package instructions.

3. Heat large skillet to medium-high heat. **If using meat, heat a large skillet over medium high heat and pour contents of meat bag into the skillet and cook 3-5 minutes before adding vegetables** Add thawed bag contents & sauté until veggies are tender, approximately 15 minutes. When ready to serve, stir in 1 cup bean sprouts and ½ cup cashews. Serve over cooked rice.

I also forgot the cashews when I initially made it. We tossed some in with the leftovers but I don’t really think they were needed. I personally enjoyed the touch of sweetness from the pineapple!

I usually try to follow the foods and general meal plan using the portion control containers with Beachbody’s 21-day fix/Insanity Max:30. While this specific recipe is not 100% in line with those meal plans – you could alter the dressing by using the Asian Citrus Vinaigrette (see below) as well as olive oil rather than grapeseed oil for a delicious dinner!!

Asian Citrus Vinaigrette – From the 21-day fix nutrition guide

(makes 6 servings – 6 orange containers)

1/4 cup 100% orange juice
1/4 cup rice vinegar
2 TBSP reduced sodium soy sauce
2 tsp raw honey
1/2-inch fresh ginger, peeled, finely grated
1/4 cup sesame oil

1. Combine all ingredients EXCEPT the oil in a medium bowl, whisk to blend.

2. Slowly add oil while whisking; mix well

Store any leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes before serving. In addition to stir-drys this dressing is great on salads and drizzled over grilled chicken, pork or beef!

If you have any questions about this meal and/or the Beachbody programs mentioned above please feel free to email me at maeganblinka@gmail.com I’d love to hear from you!