Stir-Fry Vegetables with Almonds

Stir-Fry Vegetables with Almonds

Serves: 4            Prep time: 20 minutes         Cook time: 10 minutes

1 Tbs extra virgin olive oil

1 Tbs sesame oil

2 stalks celery, thinly sliced on the bias

1 onion, cut in half and thinly sliced

2 carrots, peeled and cut into half-moons

2 cups broccoli florets or sliced bok choy

1 red or yellow pepper, seeded and sliced into strips

optional: 16 ounces organic firm tofu, cubed

2-inch piece gingerroot, peeled and julienned

2 cloves garlic, sliced

1 jalapeño chili, seeded and thinly sliced

6  mushrooms, stalks removed, thinly sliced

1/2 cup whole raw almonds

1/4 cup water (more if needed)

2 Ts low-sodium, gluten-free tamari

1/2 cup whole basil leaves

3 scallions, thinly sliced on the bias

In a large sauté pan or wok, heat the olive oil and sesame oil over medium-high heat. Add the celery, onions, and carrots and stir-fry for 2 minutes. Add the broccoli or bok choy, peppers, and tofu, if using, and stir-fry for another 2 minutes. Add the almonds, a little of the water as needed, and the tamari and continue to stir-fry until the vegetables are cooked but still crunchy. Toss with the basil and scallions just before serving.

Nutritional analysis per serving (1 1/4 cups vegetables with 1/3 cup tofu): calories 271, fat 18g, saturated fat 2g, cholesterol 0mg, fiber 6g, protein 15g, carbohydrates 18g, sodium 408mg.


Recipe from 10-Day Detox Diet by Dr. Mark Hyman

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