Chinese Apricot Stir Fry

Chinese Apricot Stir Fry
Chinese Apricot Stir Fry

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    blocks of extra firm tofu, cubed into bite sized pieces

  • 4

    tablespoons water

  • 1

    teaspoon garlic powder

  • 2

    tablespoons Dr. Fuhrman's VegiZest

  • 4

    teaspoons apricot preserve (100% fruit, no sugar added)

  • 4

    tablespoons cooking wine

  • 1

    teaspoon Bragg Liquid Aminos

  • 2-3

    packages of frozen mixed oriental vegetables

  • 1/2

    teaspoon salt free chinese seasoning

Directions

Fruit Dishes/Desserts/Breakfasts: Yummy Banana-Oat Bars Serves: 8 Preparation Time: 10 minutes Ingredients: 2 cups quick oats (not instant) 1/2 cup shredded coconut 1/2 cup raisins or chopped dates 1/4 cup chopped walnuts 2 large ripe bananas, mashed 1/4 cup unsweetened applesauce (optional) 1 tablespoon date sugar (optional) Instructions: Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9"X 9" baking pan and bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. Strawberry Freeze Serves: 2 Preparation Time: 5 minutes Ingredients: 1/3 cup vanilla soy milk 2 frozen bananas 1 cup frozen strawberries dash vanilla extract (optional) 1 tablespoon ground flax seeds (optional) Instructions: Ahead of time, peel and freeze ripe bananas in a plastic bag or kitchenware. This is a good way to make sure no bananas go to waste—just freeze the ones that start to get too ripe. Place all ingredients in a Vita-Mix or other powerful blender and blend until smooth and creamy. Soups: Quick Corn Stew Serves: 5 Preparation Time: 20 minutes Ingredients: 1 1/2 cups water 1 1/2 cups soy milk 1 tablespoon whole wheat flour 2 tablespooons Dr. Fuhrman's VegiZest 1 teaspoon dulse 1/2 teaspoon Mrs. Dash seasoning 1 teaspoon Spike seasoning (no salt) 1 teaspoon date sugar (found in health food stores) 1 teaspoon Butter Buds (optional) 1 medium potato, peeled and diced 1 carrot, diced 1/2 medium onion, diced 1/2 medium red bell pepper, chopped 1 clove garlic, minced or pressed 1 10-ounce bag (or box) frozen corn Instructions: Heat water and soy milk together on a low flame. Mix in the flour, VegiZest, dulse, seasonings, date sugar, and Butter Buds. Bring to a simmer and add the potatoes, carrots, onion, red bell pepper, and garlic. Cover and continue to simmer for 10 minutes, stirring occasionally. Add the frozen corn until it defrosts and the soup comes to a boil again. Creamy Butternut Squash Soup Ingredients: 2 cups water 2 cups soy milk 1 can low sodium vegetable broth 6 carrots, sliced in large slices 5 organic celery stalks, sliced in 1/2 inch slices 2 onions, cut in half 2 zucchini, medium size, cut in large pieces 2 whole butternut squash, peeled and cubed 3 tablespoons Dr. Fuhrman's VegiZest 1 tablespoon nutmeg 1 teaspoon salt-free Spike or Mrs. Dash seasoning 1 teaspoon ground cloves 1/2 - 1 pound shiitake, cremini, and/or oyster mushrooms, stems removed and cut in half Instructions: Place everything in soup pot except mushrooms. Boil and then simmer for ½ hour. Blend everything togeter. Add mushrooms and cook another ½ hour. Salads: Russian Fig Dressing/Dip Serves: 2 Preparation Time: 5 minutes Ingredients: 5 tablespoons pasta sauce, no or low salt 3 tablespoons raw almond butter 2 tablespoons raw sunflower seeds 3 tablespoons Dr. Fuhrman's Black Fig Vinegar Instructions: Blend all ingredients in a food processor or high powered blender until smooth. Orange Cashew Dressing/Dip Serves: 3 Preparation Time: 2 minutes Ingredients: 2 oranges, peeled and quartered 1/3 cup raw cashews* 2 tablespoons Dr. Fuhrman's Blood Orange Vinegar 1/2 teaspoon lemon juice (optional) Instructions: Blend all ingredients in a high powered blender until smooth and creamy. Add some orange juice to thin, if necessary. Greens and Berries Salad w/ Cashew Currant Dressing Serves: 2 Preparation Time: 15 minutes Ingredients: CASHEW DRESSING 1/4 cup raw cashews or 2 ounces raw cashew butter 1/3 cup unsweetened soy, hemp or almond milk 1/4 cup unsweetened applesauce 2 tablespoons dried currants or raisins SALAD 1 head (about 6 cups) romaine lettuce 5 ounces (about 5 cups) organic baby spinach 1 12-ounce bag frozen strawberries, defrosted and sliced in half Instructions: To make dressing, blend cashews or cashew butter with soy milk and applesauce in a high powered blender until smooth. Add the currants and blend well. Pile the lettuce and spinach leaves on a plate and lay the strawberries on top. Pour the juice from the strawberries over the greens. Drizzle dressing over the greens and berries. Broccoli Vinaigrette Serves: 2 Preparation Time: 15 minutes Ingredients: 1 large bunch broccoli 1/4 cup seasoned rice vinegar 1 tablespoon Dr. Fuhrman's VegiZest 2 teaspoons Dijon mustard 2 large cloves garlic, pressed or minced Instructions: Chop broccoli into bite-sized florets. Peel stems and slice them into ¼-inch-thick strips. Steam florets and stems for 8 minutes, or until just tender. While the broccoli is steaming, whisk remaining ingredients in large bowl. Add broccoli and toss to mix. Main Dishes: Chinese Apricot Stir Fry Preparation Time: 30 minutes Ingredients: 2 blocks of extra firm tofu, cubed into bite sized pieces 4 tablespoons water 1 teaspoon garlic powder 2 tablespoons Dr. Fuhrman's VegiZest 4 teaspoons apricot preserve (100% fruit, no sugar added) 4 tablespoons cooking wine 1 teaspoon Bragg Liquid Aminos 2-3 packages of frozen mixed oriental vegetables 1/2 teaspoon salt free chinese seasoning Instructions: Place 2 tablespoons of water in a pan and add the tofu. Put on medium heat and once the pan is hot, lower the heat. Sprinkle garlic powder over tofu. Turn the tofu frequently at first to prevent sticking. Eventually, the water from the tofu will be released and it won’t have to be turned so frequently. In a cup, mix the VegiZest, apricot preserves, cooking wine, 2 tbsp. water and the Braggs aminos. Sprinkle half of this mixture over the tofu and continue to simmer. Defrost the frozen vegetables in a microwave or steam on stovetop. Once defrosted, add vegetables to the tofu. Sprinkle the remaining sauce over tofu-vegetable mix and add the Chinese seasoning. Continue to simmer until the liquid is largely cooked off.

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