What red cabbage good for? Google said: “Red cabbage has vitamin K and anthocyanins that help with brain function, concentration and the prevention of nerve damage than white cabbage. Anthocyanins are plant pigments that belong to the flavonoid family”.
“Asparagus can help fight cancer, is good for your brain and can help you slim down. Brussels Sprouts are high in fiber, vitamins, minerals and antioxidants, making them a nutritious addition to your diet. Its help in weight loss and cancer prevention.
Mushrooms are a good source of riboflavin (vitamin B2) and niacin (vitamin B3). Roma tomatoes also known as Italian or plum tomatoes, are most commonly used in cooked tomato products. It’s contain lycopene, a phytochemical known to suppress many cancers and improve heart health”.
After reading the benefits of having vegetables as mentioned above. I am cooking mixed vegetables. Can’t be eating too much meat. Though I am not a vegetarian but I do know having vegetables is great.
What would you add to stir fry vegetables? Well, most people would use basic ingredients: oil, garlic minced, salt and pepper. I decided to add balsamic vinegar and sumac.
Search Google: “Balsamic vinegar is a safe food additive that contains no fat and very little natural sugar. It’s been proven effective to lower cholesterol and stabilize blood pressure”.
“Sumac one the other hand is the most powerful anti-inflammatory spices out there. It’s packed with antioxidants and has the ability to neutralize free radicals that can cause cancer, heart disease, and signs of aging. Sumac is also a beneficial ingredient for those with type 2 diabetes”.
Now, I am ready to cook these healthy vegetables. I often wonder what the taste like when cooking balsamic vinegar with vegetables. Though I have use balsamic in salads, and had made balsamic reduction recipe.
My stir fry vegetables not only added nutritious; it has balance of tart-sweetness and a tangy lemony flavour. That’s make it delicious accompaniment serving with rice.
Let get healthy!!!
200 g Swiss mushrooms, sliced
160 g red cabbage, cut into bite size
8 Roma tomatoes
6 Brussel sprouts, stems removed and cut into halves
1 stalk asparagus, cut into bite size
4 Tsp balsamic vinegar
2 Tsp garlic minced
Pink Himalayan salt
Heat wok on medium high heat. Add garlic, fry for about 1 minute. Then add Brussel sprouts, and red cabbage stir fry for about 3- 4 minutes.
Next add asparagus, fry for 3 minutes. Then add mushrooms and Roma tomatoes continue to stir fry for another 2-3 minutes. Now add balsamic vinegar and sumac toss around about 1 minute.
Season with salt and pepper to taste. I added some water as I want some liquid in my vegetables. When vegetables are soft and cooked. Spoon it to a plate. Serve with rice.