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Sautéed Thai Vegetables

Whole grains including brown rice and whole wheat pasta help your body fight against obesity, cancer, high blood pressure and heart disease. They include fiber, protein, thiamine, riboflavin, niacin, vitamin E, calcium, magnesium, potassium and zinc.

Sautéed Thai Vegetables
Ingredients:
1 leek (white and light green parts only), cut in half-rounds
1 sweet red pepper, in chunks
1 handful of snow peas
1 small Chinese cabbage, lightly chopped
6 small bok choy, cut in 2 or 4, depending on the size
1 big handful of bean sprouts
¼ cup oyster sauce
¼ c soy sauce
Juice of a half lemon
1 ½ tsp Splenda or Stevia

Preparation:
In a small bowl, mix oyster sauce, soy sauce, lemon juice and Splenda or Stevia. Sauté leek and add red pepper. Stir for 2 or 3 minutes and add snow peas, as well as prepared sauce. Let simmer for a few seconds. Add cabbage, bok choy and bean sprouts. Cover and let simmer 4 to 5 minutes. It is preferable that the vegetables remain slightly crispy. Yields 4 servings.

Serve these vegetables with grilled fish or Ideal Protein® chicken soup.

Read More About “Ideal Protein® Recipes” »