酸甜蔬菜小炒（无油配方）Sweet & Sour Stir Fry
蜂鸟健康TheHummingBird 2021-08-24原文
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享受这道小炒的酸甜口味，而避免了加工酱料中通常存在的不利于健康成分。这道菜制作简单，而且非常美味。
芦笋富含类黄酮，其中许多尚未被发现或研究，这些成分具有高度消炎作用，相当于天然的阿司匹林，可以舒缓过热、负担过重且挣扎的肝脏，极大增强肝脏的净化能力。
西兰花的茎干富含植物化学硫化合物，这些硫化合物对于肠道内的有害细菌和其他微生物相当于“毒气”，且能直接进入肝脏，充满肝脏组织，帮助肝脏的免疫系统对抗病原体。
成分（以下1杯为250毫升杯量）:
半杯切碎的洋葱
1杯胡萝卜片
2杯切成小花的西兰花
2杯切碎的芦笋
1 杯切成薄片的甜椒（红色、橙色和/或黄色，请避免绿色的甜椒）
酸甜酱:
1杯不加糖或新鲜的菠萝汁
2汤匙柠檬汁
1茶匙磨碎的姜
1茶匙磨碎的蒜
半茶匙卡宴或红辣椒片（还可以进一步减半）
2汤匙纯枫糖浆
2汤匙番茄酱（建议自制或者选择无添加成分的番茄酱）
1汤匙葛根粉
制作：
在一个中等大小的碗中，将菠萝汁、柠檬汁、磨碎的姜和蒜、卡宴或红辣椒片、枫糖浆、番茄酱和葛根粉搅拌在一起，放置于一边。
将洋葱和胡萝卜加入陶瓷不粘锅中，煮 3 到 5 分钟，必要时加一点水以防止粘连，直到胡萝卜几乎变软。加入西兰花小花、芦笋和甜椒，再煮 5 分钟。当所有的蔬菜都变软时，倒入酱汁、煮沸、一直搅拌直到变稠。关火后即可享用。
2人份
Enjoy the flavor of Sweet and Sour Sauce in this recipe without the processed ingredients that are often used in these sauces. This stir-fry comes together easily and quickly so you can sit down to a beautiful meal in no time! This recipe comes from the Revised and Expanded Edition of Medical Medium.
Asparagus provides a wealth of flavonoids, many of them undiscovered or unstudied, that are highly anti-inflammatory; they act as natural aspirin and soothe a hot, overburdened, struggling liver. The liver’s ability to cleanse increases greatly from this calming effect.
The “trunks” of broccoli are rich in phytochemical sulfur compounds that act as harmful gas to unfriendly bacteria and other microorganisms inside the intestinal tract and also travel straight to the liver, where they saturate liver tissue, allowing the liver’s immune system to have a fighting chance at controlling pathogens.
Sweet & Sour Stir Fry
Ingredients:• 1/2 cup chopped green onions• 1 cup sliced carrots• 2 cups broccoli florets• 2 cups chopped asparagus• 1 cup thinly sliced bell peppers (red, orange, and/or yellow)
FOR THE SAUCE• 1 cup unsweetened or fresh pineapple juice• 2 tablespoons lime juice• 1 teaspoon grated ginger• 1 teaspoon grated garlic• 1/4 to 1/2 teaspoon cayenne or red pepper flakes• 2 tablespoons pure maple syrup• 2 tablespoons tomato paste• 1 tablespoon arrowroot powder
Directions:
In a medium-sized bowl, whisk together the pineapple juice, lime juice, grated ginger and garlic, cayenne or red pepper flakes, maple syrup, tomato paste, and arrowroot powder. Set aside.
Add the green onions and carrots to a large non-stick ceramic pan. Cook for 3 to 5 minutes, adding a bit of water if needed to prevent sticking, until the carrots are almost tender. Add in the broccoli florets, asparagus, and bell peppers and cook for a further 5 minutes. When all the vegetables are tender, pour in the sauce and bring it to a boil, stirring frequently, until thickened. Remove from the heat and serve immediately.
Makes 2 servings
愿天下人健康、平安、健康。