“Cancer Fighting Stir Fry”

4 cups broccoli florets (approximately ¾ pound)

• 1 pound flank or boneless sirloin steak
• Juice from 1 orange
• Juice from 1 lime
• 1 teaspoon low-sodium tamari
• 1 teaspoon toasted sesame oil
• 1 tablespoon virgin coconut oil
• ½ cup thinly sliced scallions (both green and white parts)
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon crushed red pepper flakes
• 4 ounces shiitake mushrooms, stemmed and sliced
• ¼ cup (1 ounce) chopped Brazil nuts, toasted
• 1 cup brown rice
• ½ cup chopped tomatoes

1. Prepare of a bowl of ice water. Place the broccoli in a microwave-safe bowl. Cover and microwave on high power for two to three minutes, until bright green and slightly softened. Drain the broccoli and immediately transfer to the ice water to stop the cooking. Drain well and set aside.

2. Slice the beef into thin strips about 3 inches long; this is easier to do if the meat is placed in the freezer for about 20 minutes before slicing.

3. In a small bowl, combine the orange and lime juices, tamari and sesame oil.

4. Heat a large skillet or wok (not non-stick) over high heat for 20 seconds. Add the coconut oil. When the oil is melted, add the scallions and cook. Stir until softened – approximately 30 seconds. Add the garlic, ginger, and red pepper flakes. Cook, stirring until fragrant and just lightly browned, approximately 30 seconds. Add the beef and cook until no longer pink, about two minutes. Stir in the reserved broccoli and cook for approximately one minute. Add the mushrooms and tomatoes; continue to stir while cooking for one to two minutes.

5. Stir in the orange juice mixture and combine. Remove the skillet from the heat and mix in the nuts. Divide the cooked rice among four plates. Divide the beef stir-fry among the plates and serve.

From Jillian's Recipes

© 2010 Stage 29 Productions LLC

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Stir Fried Asparagus with Ginger

Ingredients

1 lb medium-sized asparagus

4 -5 slices fresh ginger

2 tablespoons olive oil

¼ cup roasted cashews or almonds

salt and pepper

Preparation

* Slice asparagus into bite-sized pieces.
* Heat olive oil in a skillet (at medium heat).
* Add ginger slices and let them sizzle for about 30 seconds - 1 minute.
* Add asparagus. Stir fry for 4 - 5 minutes or until crisp.
* Add nuts, salt and pepper and stir fry for another 30 seconds.

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Thai Shrimp With Asparagus

You can substitute scallops for the shrimp.
Ingredients:
1 lb Large Shrimp
1 tsp Salt
1 lb Fresh Asparagus (fresh preferred but you can use canned)
1/2 cup Whole Straw Mushrooms - Fresh or Canned
4 stalks Green Onions
2 tbs Peanut Oil or Vegetable Oil
3 cloves Garlic - chopped
1 tsp Sugar
1/2 tsp Fresh Ground Black Pepper
1 tbs Thai Fish Sauce (nam pla)
1 tbs Oyster Sauce
2 tbs Peanut Butter
1/4 cup Whole Peanuts
1/4 cup Chicken Stock
a few dashes of Hot Sauce
Preparation:
1. Shell and devein the shrimp.
2. In a bowl toss the shrimp with salt; let sit for 5 minutes.
3. Rinse the shrimp thoroughly with cold water, drain and pat dry; set aside.
4. Go to step 5 if you are using canned asparagus. If using fresh asparagus, cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking process.
5. If using canned mushrooms and asparagus, drain and rinse them with cold water, Cut the asparagus diagonally into 2-inch lengths; set aside.
6. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths.
7. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce, peanut butter, peanuts, chicken stock and hot sauce; stir-fry together until the mixture is heated through and serve over white rice