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Sugar and Grain Free Sweet and Sour Veggies 7-9-08
Who says fast food has to be bad
for you? This week’s recipe is convenient, delicious and super-nutritious. In
just five minutes, this internationally influenced dish offers an array of
disease-fighting phytochemicals. The cabbage and broccoli, which belong to the
cruciferous vegetable family, provide several compounds that have been linked to
lower cancer risk. Pair these veggies with your favorite entrée or serve alone
for a fast and healthful snack. Veggies in a wok
Sweet and Sour Veggies
1 packet stevia
1/4 tsp. sea salt
4 Tbsp. Bragg's Amino's
3 Tbsp. rice or sherry vinegar
1/2 Tbsp. yucca root starch or tapioca starch or kudzu root
1 Tbsp. olive oil
1 organic yellow bell pepper, seeded and cut into bite-sized wedges
1 cup chopped organic broccoli florets
1 (10 oz.) bag organic Cole slaw salad mix
In a small bowl, mix together stevia, sea salt, Amino's, vinegar and starch
until dissolved. Set aside.
In a wide, nonstick skillet or wok, heat oil on high heat until very hot. Add
vegetables and cole slaw mix and sauté, stirring constantly, about 2 minutes or
until vegetables start to become tender-crisp.
Add sauce to skillet, mix well and heat for 1-2 minutes. Transfer to bowl and
serve warm or at room temperature.
Makes 6 servings.