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2 tbs. olive oil
3 scallions, white and green part, chopped fine
¼ lb. Small snow peas, tipped, strings removed if necessary
6-8 small, tender spring radishes, scrubbed clean and thinly sliced
1 ½ lb. mixed greens (such as dandelion, mustard, turnip, chard, kale, collards), washed and roughly chopped
½ cup vegetable broth
¼ cup tangerine or orange juice
1 tsp. grated tangerine or orange zest
1 tbs. soy sauce
4-8 cilantro leaves, washed and patted dry
1. Heat oil in wok or large skillet. Add scallions and stir-fry until softened, about 1 minute. Add snow peas and radishes and stir-fry until tender, 2-3 minutes.
2. Add greens, broth, juice, zest, and soy sauce. Stir-fry until greens are tender and liquid thickens a bit, about 3 minutes. Serve over brown rice, garnished with cilantro leaves.
Per Serving(219g): 138 calories; 6.4 g fat; 0.8g sat fat, 18g carbohydrate, 5.6g protein, 3.7g fiber, 221 mg sodium.