Melt your Stomach Flab with my Asian Stir Fry (including Cooking Video)


Nagina Abdullah


March 3, 2014


Lately, so many of my days have been spent traveling in snowstorms at near zero degree weather. When I finally get home at the end of the day I love to put on my comfortable sweatshirt, warm sweats and my super comfy Uggs slippers. Comfort food is a central part of my evenings — it gives me a feeling of coziness and security.

With less activity than in the spring and summer, I can feel my pants starting to get a bit tighter — and my stomach flab is starting to expand underneath my sweatshirt. Though others cant see it, I know its there, and I feel less energetic and tired more quickly than before.

Especially on winter days, its hard to look forward to eating cold or bland healthy foods like a salad or steamed vegetables. Many of us resort to making warm meals like cheesy pasta, Maggi noodles, creamy curry and rice, or heating up a frozen pizza. And warm bread always comforts on a cold night. OR we order out, and ordering out never is really healthy. Continuing to eat these foods will make it impossible to get rid of the stomach flab under your sweatshirt.

My latest cooking video shows you how to make a hot delicious Asian Stir Fry. It’s perfect to warm you up on a cold winter night and start to get the winter stomach flab under your sweater off. Its easy and takes only minutes to make — it’s a perfect weeknight meal.

Asian Stir Fry
I use shrimp, but chicken, beef, tofu or eggplant can be used instead

Asian Shrimp Stir Fry

Cook Time 25 minutes
Total Time 25 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 4 red, dry chilies (add more if you like it spicy)
  • 1/4 cup peanuts
  • 2 cloves garlic chopped
  • 1 yellow onion, cut lengthwise
  • 12 ounces large shrimp (31-40 per pound), or chicken, beef, tofu or eggplant cut in cubes
  • 1 tomato chopped
  • 1/2 cup green beans
  • 1/2 each green, yellow red and orange bell pepper, chopped lengthwise and then in half
  • 2 teaspoons soy sauce
  • 2 teaspoons kung pao sauce, (spicy hot preferred)
  • 2 tablespoons fish sauce
  • 1/4 pound thin spaghetti, cooked (optional)


  • Heat olive oil over medium heat for a minute
  • Add dried chilies and cook until medium brown (~30 seconds)
  • Add peanuts, garlic and onions and cook until onions are a light brown, about 5-10 minutes
  • Add shrimp (or alternative) and mix together, coating with oil
  • A minute later, add green beans and mix together
  • A minute later, add tomatoes and mix together
  • After 5 minutes, add the sauces
  • Add noodles and mix together
  • Serve in a bowl, loading it with veggies and shrimp or the alternatives, and less with noodles
Tried this recipe?Let us know how it was!
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Nagina Sethi Abdullah, BA, MBA

Nagina Abdullah is a health coach for middle-aged women and professionals. She coaches women to boost their metabolism naturally, shed pounds and keep them off. Her work with weight loss clients led to the creation of Masala Body, an online weight loss platform that provides an easy and accessible system that helps women sustainably lose weight. She has helped over 1200 women successfully lose from 10-80 lbs and create a sustainable lifestyle change. Nagina earned her degree in Molecular and Cell Biology from UC Berkeley.

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