1.In a nonstick saucepan, stir-fry onion, garlic, and ginger in pineapple juice, water or vinegar until onion begins to soften.
2. Add mushrooms and cook for a few minutes until the mushrooms begin to soften.
3. Add red peppers, zucchini, and bok choy and cook until warmed through and beginning to soften.
4. Mix pineapple, jalapeño pepper, and vinegar in a small bowl and add to vegetables in saucepan. Cook until mixture is warmed through. Serve on top of brown rice or any favorite whole grain on a bed of greens.
Note: Almost any vegetables may be substituted. Use what you have!
Adapted from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.
|1 large onion, chopped|
|3 garlic cloves, minced|
|2 teaspoons peeled, chopped fresh ginger|
|1 10-ounce box mushrooms, sliced|
|2 red bell peppers, seeded and cut in 1-inch chunks|
|2 zucchini, sliced|
|3-4 leaves bokchoy|
|1 fresh pineapple, diced|
|1 jalapeño pepper, seeded and chopped (optional)|
|2 tablespoons brown rice vinegar|
|pepper, to taste|