Dr Fuhrman's Asian Vegetable "Stir-Fry"

bigoven.com

Keith Jackson

14 ounces Extra firm tofu ; Cubed

1 teaspoon Low-sodium soy sauce

¼ teaspoon Red pepper flakes ; Crushed

2 tablespoons No-salt seasoning

¼ cup Brown rice

¼ Cup Unhulled sesame seeds

¼ cup Unsulfured dried apricots ; Soaked overnight

¼ cup Unsalted peanut butter

2 tablespoons Fresh ginger ; chopped

4 cloves Garlic ; chopped

1 tablespoon VegiZest

¼ cup Black Fig Vinegar

1 teaspoon Arrowroot Powder

¼ teaspoon Red pepper flakes ; Crushed

2 tablespoons Water

1 medium Onion ; 1 inch strips

4 cups Small broccoli florets

2 medium Carrots ; Diagonal ¼ in pieces

4 medium Red bell peppers ; Seeded, ¼ in pieces

1 cups Sugar snap peas ; Strings removed

2 cups Bok Choy ; Bite-size pieces

3 cups Fresh mushrooms ; Stems removed

1 pound Fresh spinach

½ cup Raw cashews ; Coarsely chopped

1 ¼ pounds Romaine lettuce ; Shredded

Directions at bigoven.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer