Veggie stir-fry

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Description

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 tamari mixture. Return pan to medium heat and cook about 1 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.

Ingredients

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