Wednesday, 10 February 2010

Weight Loss Wednesday

Quick update on Rosey Little Things Weight Loss Wednesday.  Managed to lose another pound and have been using the air walker for 10-20mins a day.  It is getting a bit easier now so plan to increase my time on it next week.

My main problem that I need to address is making sure I plan my meals and shop accordingly.  Lately I keep finding myself wondering what to have at the last minute and everything I need being frozen!  Not good, a few meals have ended up being hot cereal, not good for my 5 a day!

Did any of you catch the new chinese cooking programme Chinese Food In Minutes over on Channel Five last night which had 3 really quick stir fries that took no more than 10mins.  Now that is the sort of cooking I need to be doing and I love chillies and garlic which they use in nearly all of their dishes. 

Below is their recipe for the an old favourite of mine, chicken in black bean sauce.  I purchased a rice maker recently and in the time it takes to cook the rice any one of these dishes would be done!

Serves 2 as a main or 4 to share
Prep time: 10 minutes
Cook in: 5 minutes

I adore fermented black beans and this is one of my favourite easy suppers. I add a touch of a good-quality yellow bean sauce for a savoury mellow edge to the dish.

1 tablespoon groundnut oil
5 garlic cloves, finely chopped
1 tablespoon freshly grated root ginger
1 medium red chilli, deseeded and chopped
1 bird’s eye chilli, deseeded and chopped
1 tablespoon fermented salted black beans, washed and crushed
1 tablespoon yellow bean paste
450g/1lb skinless chicken breast, sliced
1 tablespoon Shaohsing rice wine or dry sherry
2 green peppers, deseeded and cut into chunks
200ml/7 fl oz vegetable stock
1 tablespoon light soy sauce
1 tablespoon cornflour blended with 2 tablespoons cold water
steamed jasmine rice or egg-fried rice to serve

1. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the garlic, ginger and chillies and stir-fry for a few seconds. Then add the fermented black beans and yellow bean paste and stir quickly.
2. Add the chicken slices and stir-fry for 1 minute, keeping the ingredients moving in the wok. As the meat starts to turn opaque, add the rice wine or sherry.
3. Add the green peppers and stir-fry for 1 minute, then add the stock and bring to the boil. Season with the soy sauce, then add the blended cornflour and stir to thicken. Serve with jasmine rice or egg-fried rice

 They have all the recipes on their website along with cooking and ingredient tips.  There is also a free online competition for a trip to China for 2 people.

Off to pay a visit to the other lovely WLW members.  Thanks for popping by.


  1. Another 1lb gone - well done!! The only trouble with weight watching is having to plan ahead - you always seem to be thinking about food!!!

  2. great job on another pound lost. Thanks for the recipe it looks yummy.

  3. Congratulations on the weight loss :) Thank you for the QVC tip, I bought the hand held rotary cutters. Did you get anything?
    Morwenna xx

  4. Yes, that happens to me to. When I don't plan, I end up eating....yucky food like boxed dinners or peanut butter and jelly and chips!

  5. Well done on this weeks weight loss.

    Victoria xx


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