Recipe for Sweet and Sour Makes Veggies Delicious to Eat

Servings: 6
In just five minutes, this internationally influenced dish offers an array of disease-fighting phytochemicals. The cabbage and broccoli, which belong to the cruciferous vegetable family, provide several compounds that have been linked to lower cancer risk. Pair these veggies with your favorite entrée or serve alone for a fast and healthful snack.
2 Tbsp. sugar
¼ tsp. salt
4 Tbsp. reduced-sodium soy sauce
3 Tbsp. rice or sherry vinegar
½ Tbsp. cornstarch
1 Tbsp. canola oil
1 yellow bell pepper, seeded and cut into bite-sized wedges
1 cup chopped broccoli florets
1 (10 oz.) bag coleslaw salad mix
In a small bowl, mix together sugar, salt, soy sauce, vinegar and cornstarch until dissolved. Set aside.
In a wide, nonstick skillet or wok, heat oil on high heat until very hot. Add vegetables and coleslaw mix and sauté, stirring constantly, about 2 minutes or until vegetables start to become tender-crisp.
Add sauce to skillet, mix well and heat for 1-2 minutes. Transfer to bowl and serve warm or at room temperature.

Nutrition
60 calories
2.5 g total fat (0 g saturated fat)
10 g carbohydrate,
2 g protein
2 g dietary fiber
370 mg sodium



Provided by the American Institute for Cancer Research.