Pardee Hospital

WIN 2016

Spirit of Women magazine is a national publication presented to women by hospitals and their physicians. The magazine provides up-to-date, evidence-based healthcare information and promotes our hospitals as leaders in women's health excellence.

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S P I R I T O F W O M E N W I N T E R 2 016 w w w. s p i r i t o f w o m e n . c o m 6 H E A L T H Y E A T I N G By Bev Bennett I ngredients piling on at breakneck speed. Breathless action and lots of heat. No wonder culinary educator Eric Stein calls stir-frying a "fast and furious cooking technique." And that's what makes it fun, says Stein, a registered dietitian and certified culinary educator in Chicago. With just a few tips, anyone can become a Vin Diesel of the wok, tossing together a wonderful array of vegetables, proteins and condiments to create a healthy, colorful dinner. VEGGIES AT THE READY For starters, advance preparation is essential. "You're not cooking and chopping at the same time. Once you stand at the stove, you don't leave," says Stein. Start with the onions because the longer they cook, the more flavorful they become. "If you cook onions alone, they become caramelized. Once you add other ingredients with moisture, you won't get the caramelization," says Stein. Next, incorporate other vegetables. Mushrooms, which don't break down or get mushy, are great in stir-fries, Stein says, as are bell peppers. You'll find bok choy, broccoli and her favorite—chard— in Libby Mills' stir-fry dishes. "You can use any of the more sturdy greens," says Mills, a registered dietitian nutritionist in Philadelphia and a national spokesperson for the Academy of Nutrition and Dietetics. SAVVY STIR-FRIES Mixing it up:

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