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.
|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|