Sweet and Sour Veggies
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.
Sweet and Sour Veggies
2 Tbsp. sugar
1/4 tsp. salt
4 Tbsp. reduced-sodium soy sauce
3 Tbsp. rice or sherry vinegar
1/2 Tbsp. cornstarch
1 Tbsp. canola oil
1 yellow bell pepper, seeded and cut into bite-sized wedges
1 cup chopped broccoli florets
1 (10 oz.) bag cole slaw salad mix
In a small bowl, mix together sugar, salt, soy sauce, vinegar and cornstarch 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.
Per serving: 60 calories, 2.5 g total fat (0 g saturated fat), 10 g carbohydrate,
2 g protein, 2 g dietary fiber, 370 mg sodium
