Serve this sweet and savory stir-fry over a bed of brown rice or quinoa for a wholesome lunch or dinner!
In a small bowl, whisk together the vegetable broth, preserves, soy sauce, vinegar, and cornstarch. Set aside. In a wok or large skillet, heat 2 tablespoons water over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes. Add the mushrooms and cook for 2 more minutes. Add the carrots and cabbage and cook for another 2 minutes. Add the broccoli and squash and cook just until they are crisp-tender, about 2 minutes. Pour the sauce over the vegetables and gently stir; cook until the sauce thickens slightly. Serve immediately.
*Time-saving tip: Use 1 16-ounce package frozen stir-fry vegetable blend in place of fresh vegetables.
Nutrition per serving (1/4 recipe): Calories: 162 Protein: 5 g; Carbohydrate 38 g; Sugar: 23 g; Total Fat: 0.7 g; Calories From Fat: 4%; Fiber: 7 g; Sodium: 315 mg
Recipe from: Power Foods for the Brain by Neal D. Barnard, M.D; recipes by Christine Waltermyer