Veggie Stir-Fry

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1. In a nonstick saucepan, stir-fry onion, adding liquid (broth, water, wine, or orange juice) as necessary, until onion begins to wilt.

2. Add broccoli, celery, peppers, and squash and cook about 5 minutes, until broccoli begins to soften, stirring constantly.

3. Stir in broth, sugar snap peas, and ginger and bring to a boil. Lower heat and simmer about 5 minutes, until vegetables are crisp-tender.

4. In a small bowl, stir together tamari, lime juice, and cornstarch.

5. Remove pan from heat and stir in the tamari mixture. Return the pan to medium heat and cook about one minute, until mixture boils and is slightly thickened, then stir in cilantro. Serve over brown rice.

HINT: This is colorful and disappears quickly. You can substitute vegetables, if you wish – for example, green beans for sugar snap peas, cauliflower for broccoli.

Recipe from Prevent and Reverse Heart Disease Book by Dr. Caldwell Essselstyn Jr., M.D.


1 medium red onion, chopped
Vegetable broth, water, wine, or orange juice
2 cups of broccoli, cut in small pieces
2 ribs of celery, sliced diagonally
1 red bell pepper, cut into thin slices
1 yellow summer squash, halved and cut into
half inch slices
1 cup of vegetable broth
4 ounces of sugar snap peas
1 tablespoon of fresh ginger, peeled and minced
3 tablespoons of low-sodium tamari or Bragg Liquid Aminos
1 tablespoon of fresh lime juice
2 teaspoons of cornstarch
2 tablespoons of chopped cilantro