Serve this sweet and savory stir-fry over a bed of brown rice or quinoa for a wholesome lunch or dinner!
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
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.
Instead of soy sauce, I substitute Braggs All Natural Liquid Aminos.
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.