Serves: 4
Total Calories: 110

3 tablespoons fat free and low sodium chicken broth
1 tablespoon arrowroot
1 teaspoon organic olive oil
1/3 cup organic cashew nuts raw
pinch red pepper flake
2 teaspoons sesame oil
1 cup shiitake mushrooms fresh (rehydrate if using dried)
1/4 cup scallion green tops finely chopped and white bulbs coarsely chopped
1 teaspoon garlic mashed or pressed
2 cups broccoli cut into small flowerets
2 cups bok choy chopped
1/2 cup red bell pepper sliced into strips

1. In a small bowl, combine 1 tablespoon of the broth with arrowroot and set aside.
2. In a wok, heat olive oil over moderately high heat. Add cashews and cook, continuously stirring, until browned, 1–2 minutes. Transfer nuts to a medium bowl and add red pepper flakes.
3. In the wok, heat 1 teaspoon of the sesame oil. Add mushrooms and cook until golden brown, approximately 5 minutes. Transfer to a bowl with cashews and stir in scallion green tops.
4. Heat the remaining teaspoon of sesame oil in the wok, add scallion bulbs and garlic and cook 30 seconds. Add broccoli and cook, stirring, for 1 minute. Add cabbage and bell peppers and cook until cabbage wilts, approximately 2 minutes.
5. Add remaining broth, broth and arrowroot mixture, and fish sauce. Heat through and serve.

S u per Salad : mesclun with sliced red and yellow pears and bottled poppy seed dressing

Nutritional Facts:

Serves: 4
Total Calories: 110
Calories from Fat: 32

More Recipes from the 7 Color Cuisine Cookbook:
Days at a Glance
Shopping Lists
Shrimp with Sun Dried Tomato Sauce
Vanilla Peach Shake
Purple Borscht Soup with Beef
Chicken Basmati Rice with Garden Vegetables and Herbs
Raspberry Parfait Shake
Couscous and Lentils
Stir Fried Vegetables with Toasted Cashews
Brazilian Mocha Shake
Spring Halibut Saute with Vegetables and Linguini
Butternut Squash and Kale Saute
Vegetable Omelet
Whole Wheat Toast with Fruit Spread
Fruit Plate for Two
Grilled Swordfish with Chipotle Salsa
Super Salad: Classic Caesar Salad
Steamed Asparagus with Tarragon and Lemon