Chinatown Broccoli and Cauliflower Medley
Contributed by: NAPSA
Organic Fruits and Vegetables Gain Popularity
by Elizabeth Pivonka, Ph.D., R.D.,
(NAPSA) - More and more people are buying organic fruits and vegetables every day in stores
across the country. But until recently, there was no clear understanding of what was really meant
by organic, and rules and regulations varied throughout the country. The U.S. Department of
Agriculture (USDA) now has issued the National Organic Standards (NOS). This marks the
beginning of consistent certification and labeling of organic products. USDA developed strict
labeling rules that apply to raw, fresh, and processed foods that contain organic ingredients.
President, Produce for Better Health Foundation
Before any product can be labeled organic, a government-approved certifier inspects the farm
where the food is grown to ensure the grower is following all rules. Companies that handle or
process organic food also must be certified. USDA defines "organic" food as food grown and
processed without using most conventional pesticides; without fertilizers made with synthetic
ingredients or sewage sludge, and without biotechnology and ionizing radiation.
Organic fruits and vegetables are an option for providing the important variety of vitamins,
minerals, fiber and phytochemicals the body uses to stay healthy and energetic. The Produce for
Better Health Foundation has a simple way to choose 5 to 9 colorful servings of fruits and
vegetables every day-it's called The Color Way. There are five color groups-blue/purple, green,
white, yellow/orange and red. Simply choose from all the groups to get the unique benefits each
fruit and vegetable has to offer.
From snacks to mixed dishes, there are countless ways to include colorful organic fruits and
vegetables in your daily diet. Try a fruit smoothie with organic bananas, mangoes, and kiwifruit
in the morning; a salad with organic leaf lettuce, carrots, grape tomatoes and cucumbers for
lunch; and a side dish of organic vegetables for dinner featuring Chef Martin Yan's recipe,
Chinatown Broccoli and Cauliflower Medley. It's easy to eat your colors every day!
- 1 1/2 teaspoons cooking oil
- 1 medium organic carrot, thinly sliced diagonally
- 1 organic red bell pepper, seeded and cut into bite-sized pieces
- 1/2 organic yellow onion, cut into 1-inch pieces
- 2 ounces baby corn
- 1/4 cup organic broccoli florets
- 1/4 cup organic cauliflower florets
- 1/2 cup snow peas
- 1/4 cup vegetable broth
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster flavored sauce
- 1 teaspoon sesame oil
Combine sauce ingredients in a bowl.
Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add
vegetables and stir-fry for 1 minute. Add sauce and bring to a boil. Reduce heat to medium-high;
cover and cook for 3 minutes.
Serving Size: Makes 4 Servings
Nutritional Information: Nutritional information per serving: calories: 67, total fat: 3.2g, saturated fat: 0.4g, % calories from fat: 39%, protein: 2g, carbohydrates: 10g, cholesterol: 0mg, dietary fiber: 2g, sodium: 325mg