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.
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.