Name: Broccoli Stir Fry with Dr. Fuhrman's Thai Curry Sauce
Yield: 4
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; 1 (12 ounce jar) Dr. Fuhrman's Thai Curry Sauce (see note); 2 cups cooked quinoa or cauliflower rice

Serves

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

1 (12 ounce jar) Dr. Fuhrman's Thai Curry Sauce (see note)

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.

Nutrition Facts

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

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Broccoli Stir Fry with Dr. Fuhrman's Thai Curry Sauce