Inexpensive and healthy wok recipes?

Kale stir fried is heavenly.

Really any protein/leafy veg combo is awesome and super cheap. just watch the sauces.

Beef & Broccoli Stir-Fry Mix
Oriental Stir-Fry Mix

Club house seasoning makes for quick easy meals.

2 chicken breasts cut up, stick them in the wok with just a little bit of mongolian fire oil, cook until done, throw in a bag of frozen veggies, put the lid on and wait 15 minutes or so until veggies are all warmed, throw in a bit of sauce of choice - we use Kikkoman garlic and green onion terriyaki, let it cook a little more until the sauce is warm then BAM. Hop on the train to delicious town.

I love my wok!

A few days ago I made a chicken and veggie stir fry. I don't use store bought stir fry sauces so this is a little more complex, but it's not that hard:

ingredients to serve 6 people:
3 boneless chicken breasts, sliced thin (about 2.5lbs)
1 bell pepper sliced
1 medium onion sliced
5-6 stalks of bok choy leaves and all, sliced up (about 4 cups)
2 carrots sliced up (about 1 cup)
4-5 decent sized white mushrooms, sliced (about 1 cup)
2 stalks celery sliced up
1 can of baby corn, rinsed well
cooked white rice

seasonings:
1TBS fresh ginger, minced
2 cloves garlic, minced
white pepper
soy sauce
sherry wine
1 can chicken broth
3TBS regular tomato ketchup
sesame oil

Take the chicken and dust it lightly with some white pepper and about 1TBS of corn starch. Add 1tsb soy sauce and 1tsp sherry, mix it up and let it sit while you prep the veggies.

Mix 1TBS corn starch and the chicken broth together. Add the ketchup.

Heat up the wok on high heat. Add 1TBS oil, and add the carrots and celery and stir fry for a minute. Add the mushrooms, peppers and onions, along with half the garlic and half the ginger. Stir fry for 3 mins or so, then add the bok choy and baby corn. Cook until the bok choy leaves wilt. Add 1TBS each soy sauce and sherry, stir frying the whole time, then cover it for a couple minutes. Remove the veggies to a bowl.

Add a little more oil if needed, let the wok come back up to temperature, and then add the chicken. I like to let it sit for a minute or so and let it sort of get a crust on it, then flip it all around to get the other side done, then start stir frying it. Add the rest of the garlic and ginger in. Keep everything moving.

Once the chicken is done, add another splash of sherry and another TBS of soy sauce. Add the veggies back in and mix everything together. Then stir up the chicken broth mixture and add it to the wok. Let it come to a boil and it'll start to get thick. Turn the heat down to low and cover for a couple minutes and let all the flavors blend. Just before serving drizzle some sesame oil on and mix it thru. Serve over white rice.

This is around 400 calories per serving not counting the rice, but I eat a double helping. With just my wife and I, we get leftovers the next day too.

Mongolian Fire Oil- chile pepper infused oil, so it's hot and spicy
Courgette- eggplant
Frylight- I'm guessing a UK version of Pam spray.

Bump!