Youtor
Asian Stir Fry w Apricot Sauce
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=FGN8ysIJx0o
Serve this sweet and savory stir-fry over a bed of brown rice or quinoa for a wholesome lunch or dinner! http://plantbasedkitchen-recipes.com • Kelley Williamson is a Food for Life instructor teaching valuable, life-saving nutrition information with cooking healthy plant-based foods • that are very tasty and nutrient-dense to enhance your health and support your overall wellness goals. • Food for Life is a collaborative effort of physicians, researchers, and nutritionists who have joined together to educate the public about the benefits of a healthful diet for weight management and disease prevention. The recipes are from Dr. Neal Barnard's program featured on PBS. • Recipe: • Ingredients • 1/4 cup low-sodium vegetable broth • 1/2 cup all-fruit apricot preserves • 1 tablespoon reduced-sodium soy sauce • 1 teaspoon rice vinegar • 1 teaspoon cornstarch • 1 cup onion, sliced into half-moons • 2 cloves garlic, minced • 4 cups button mushrooms, halved • 1 cup carrots, cut into matchsticks • 1 cup green cabbage, shredded • 2 cups broccoli spears • 1 yellow summer squash, sliced into half-moons • Directions • In a small bowl, whisk together the vegetable broth, preserves, soy sauce, vinegar, and cornstarch. Set aside. • In a wok or large skillet, heat 2 tablespoons water over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add • the mushrooms and cook for 2 more minutes. Add the carrots and cabbage and cook for another 2 minutes. Add the broccoli and squash and cook • just until they are crisp-tender, about 2 minutes. Pour the sauce over the vegetables and gently stir; cook until the sauce thickens • slightly. Serve immediately. • *Time-saving tip: Use 1 16-ounce package frozen stir-fry vegetable blend in place of fresh vegetables. • Per serving (1/4 recipe): 162 calories; 5 g protein; 38 g carbohydrate; 23 g sugar; 0.7 g total fat; 4% calories from fat; 7 g fiber; 315 • mg sodium • Source: Recipe by Christine Waltermyer from Power Foods for the Brain by Neal D. Barnard, M.D. • • For more recipes visit: • http://plantbasedkitchen-recipes.com • For nutrition resources about how to transition to a plant-based diet see: • http://plantbasednutritionlifestyle.com
#############################
