Now what is really going to take this stir fry over the top is the addition of turmeric. Turmeric is the most powerful natural anti inflammatory that exists today. It can enhance the effectiveness of chemotherapy and reduces tumor growth. However, turmeric must be consumer with a good dose of freshly ground black pepper for the body to absorb it. And in any good stir fry you find soy. Soy contains isoflavones which block the stimulation of cancer cells by sex hormones. But when you use soy, just make sure it is organic.
Being on a anticancer diet is difficult, so when you can find a dish like stir fry, which allows you to make subtle changes using the the same technique it's a blessing. It's quick, easy and healthy. So enjoy this delicious anticancer meal 3 times a week.
|The fresher the better|
|Chop the same size|
|Sit down and enjoy!|
Prep Time: 1/2 hour
Cook Time: 1/2 hour
Keywords: stir-fry appetizer entree gluten-free low-carb nut-free sugar-free vegan vegetarian
I cook the majority of these vegetables by themselves because of different cooking times. Then at the end I throw them in the wok altogether and cook for a few more minutes.
Ingredients (serves 4)
- Olive oil
- 1 onion
- 2 carrots
- 1 large sweet potato
- 8 medium oyster mushrooms
- 1/4 head of cabbage
- 2 cloves of garlic
- 1 inch fresh ginger
- 1 tbsp fresh rosemary chopped
- 1 tbsp turmeric
- 4 tbsp soy sauce
- 1 tsp corn starch
- 1/2 cup water
- Salt and freshly ground black pepper
- Chop all the vegetables into small bite size pieces individually.
- Heat the wok over medium heat then add 1 tbsp olive oil.
- Cook each vegetable separately for 2-5 mins stirring frequently.
- Add 1 tbsp olive oil before each additional vegetable.
- Place cooked vegetables in a large bowl.
- When all vegetables are done add all the vegetable to the wok again and add the turmeric and cook for about 2 mins.
- Mix the soy, water and cornstarch in a little bowl then add to wok and cook for 2-3 mins more.
- Enjoy plain or pour over some brown rice.