Rainbow Stir-Fry

| April 9, 2006 | 1 Comment

There I was, with my detailed list in hand, walking with a purpose through Super Stop and Shop. I just needed to grab one tomato and some fruit and I would be through with the produce section. But as I rounded the corner near the tomatoes it caught my eye.

In all it’s purple magnificence, how could I just walk right by? And even better, hanging right above it was a thing of wonder. A sale sign. The purple cauliflower at $2.99 practically leaped into my arms.

So what is this interesting specimen? According to Delicious Organics, it contains anthocyanins – an antioxidant – and that is what causes the beautiful purple color.

Learning about the anthocyanins, which is also found in red cabbage and red wine, made me instantly think about Sweetnicks‘ ARF/5-A-Day Tuesdays. Unfortunately, I didn’t get a chance to post this Tuesday. Nonetheless I ended up with this deliciously flavored, low calorie stir fry. There are about 225 calories per serving. Be sure to check Sweetnicks for a round-up from yesterday of some great recipes.

Rainbow Stir-Fry
3-4 servings

1 yellow pepper, chopped and seeded
1/2 red pepper, chopped and seeded
1/2 small head cabbage, chopped and steamed
1 small head purple cauliflower, chopped and steamed
1 small onion, diced
1 cup water
1/2 lb chuck stew beef
2 tbsp olive oil
1 orange, peeled and chopped
1 tbsp grated orange rind
1 scallion, chopped
1/3 cup teriyaki sauce
1 tbsp oyster sauce

In a deep and wide pan, combine peppers, cabbage, cauliflower, onion and water. Cook on medium-high until the veggies are tender.

Use a mallet to beat the meat until about ½ inch thick. Cut each piece into quarters.

Place meat in a large skillet and cook, turning frequently, until browned on all sides.

Drizzle olive oil in to the skillet, and stir in the orange, rind, and scallion. Cook over medium heat 2-3 minutes.

Combine vegetables and meat mixture in large skillet and toss until well mixed.

Stir in teriyaki and oyster sauce. Continue cooking, stirring constantly for an additional minute.

Serve over rice.

Category: Beef, rice

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Virtual Frolic says:

    That is the most psychedelic looking stir-fry I’ve ever seen!

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