4
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Ingredients
1 cup chopped onions
6 cups broccoli florets
1 cup thinly sliced red bell pepper
2 cups sliced shiitake mushrooms
2 cups snow peas, trimmed
2 cups cooked quinoa or cauliflower rice
Instructions:
Heat 1/4 cup water in a large non-stick skillet. Add onions and broccoli, cover and cook for 4 minutes, stirring occasionally and adding additional water as needed to prevent sticking. Remove cover and add red bell pepper, mushrooms and snow peas and cook for an additional 4 minutes or until vegetables are crisp tender.
Add Thai Curry Sauce and continue to stir fry for 1-2 minutes to heat through.
Serve with cauliflower rice or quinoa if desired.
Note: Dr. Fuhrman's time-saving bottled sauces are available at www.drfuhrman.com.
My Notes:
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Per Serving:
Calories 341
Protein 14 g
Carbohydrates 49 g
Sugars 11 g
Total Fat 13.9 g
Saturated Fat 4.9 g
Cholesterol 0 mg
Sodium 73 mg
Fiber 14.2 g
Beta-Carotene 1081 ug
Vitamin C 201 mg
Calcium 98 mg
Iron 3.6 mg
Folate 118 ug
Magnesium 82 mg
Potassium 1184 mg
Zinc 2.7 mg
Selenium 14.7 ug
