"Let food be thy medicine, and let thy medicine be food." Hippocrates

"One-quarter of what you eat keeps you alive. The other three-quarter keeps your doctor alive." Hieroglyph found in an ancient Egyptian tomb


"It is a matter of common knowledge that any processing that foods undergo serves to make them more harmful than unprocessed foods." McDonald's Corporation legal statement, shown in the documentary Supersize Me.


“Control the oil and you control entire nations; control the food and you control the people.”~ Henry Kissinger

Monday, May 7, 2012

Meatless Mondays: Rainbow Stir-fry

Serves 4

30 minutes or fewer

Kids and adults will love this sweet-and-spicy stir-fry. Serve over brown rice.


Ingredients:
3 Tbs. frozen orange juice concentrate
2 Tbs. hoisin sauce
1 Tbs. low-sodium soy sauce
½ tsp. chile-garlic sauce
2 tsp. toasted sesame oil
½ lb. green beans, halved crosswise
1 cup thinly sliced purple cabbage
1 15-oz. can baby corn, rinsed and drained
1 small red bell pepper, sliced (1 cup)
1 cup frozen, shelled edamame
1 8-oz. can sliced water chestnuts, drained
4 green onions, thinly sliced

Directions:
1. Whisk together orange juice concentrate, hoisin sauce, soy sauce, and chile-garlic sauce in small bowl.

2. Heat oil in wok or large skillet over high heat. Add green beans, and stir-fry 3 minutes. Add 3 Tbs. water; stir-fry 3 minutes more. Add cabbage, baby corn, bell pepper, edamame, and water chestnuts; stir-fry 4 minutes. Stir in green onions and orange juice mixture; cook 1 minute more.

~~Vegetarian Times~~

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