Broccoli and Shiitake Mushrooms with Thai Peanut Sauce
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Dr. Fuhrman’s Recipe for Broccoli and Shiitake Mushrooms with Thai Peanut Sauce
Serves: 4
INGREDIENTS – For the Thai Peanut Sauce
- 1 cup water or unsweetened soy, hemp or almond milk
- 3 Medjool dates, pitted
- 2 tablespoons natural, unsalted peanut butter
- 2 tablespoons hemp seeds
- 2 tablespoons unsweetened shredded coconut
- ½ teaspoon curry powder
- ½ teaspoon turmeric
- ¼ teaspoon lemon grass paste, optional
INGREDIENTS – For the Vegetables
- 1 cup chopped onions
- 6 cups broccoli florets
- 1 cup thinly sliced red bell pepper strips
- 2 cups trimmed snow peas
- 2 cups sliced shiitake mushrooms
- 2 cups shredded Chinese cabbage
DIRECTIONS – To make the sauce:
Blend water or non-dairy milk and dates in a high-powered blender, then add peanut butter, hemp seeds, coconut, ginger, lemon grass paste, curry powder and turmeric and blend again until smooth and well-combined.
DIRECTIONS – To cook the vegetables:
Heat 1/4 cup water in a large non-stick wok or skillet, then add chopped 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 strips, snow peas, shiitake mushrooms and Chinese cabbage and cook for an additional 4 minutes or until vegetables are crisp-tender. Add desired amount of sauce and continue to stir fry for 1-2 minutes to heat through.
Some of the ingredients for Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce
Shiitake mushrooms, red cabbage and chopped onions
Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce
Dr Fuhrman’s Broccoli and Shiitake Mushrooms with Thai Peanut Sauce
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Jane Velez-Mitchell is an award-winning TV journalist and New York Times best-selling author. She is the founder of UnchainedTV and the host of several shows on the network.
Thia peanut sauce… has an error. The directions say add ginger. No ginger is listed in the ingredients.