Be nice to your bones during National Osteoporosis Month and year-round with calcium-rich foods. Don’t worry if you’re not a big milk-drinker; the National Osteoporosis Foundation notes a wide variety of other dairy, produce, seafood and fortified foods will help build bone strength.
I was pleased to come across this recipe on the Fresh Juice website, as I love its crunchy cabbage, hot peppers and tasty seasonings, all in a combo that comes together quickly. Plus Des Moines’ New City Market – my source for tofu and other deliciously healthy items – is on my way home from the office.
Spicy stir-fried salad
- 2 tablespoons black bean and garlic sauce
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- 2 tablespoons peanut or vegetable oil
- 3 green onions, minced
- 3 cloves garlic, minced
- 1-3 red or green hot peppers, minced (also seeded if you like less heat)
- 2 teaspoons minced ginger root
- 1 package (approximately 10 ounces) extra-firm tofu, drained and cubed
- 8 cups coarsely chopped cabbage (half a head)
- 1/2 cup unsalted roasted peanuts
- 1/2 teaspoon ground Szechuan pepper (optional)
- 1 teaspoon sesame oil
In a small bowl, combine the black bean sauce, vinegar, sugar and 3 tablespoons water; set aside.
In a wok or large saucepan, heat the peanut or vegetable oil over high heat. Stir-fry onions, garlic, hot peppers and ginger until fragrant, about a minute. Stir in tofu. Add cabbage; stir-fry until cabbage begins to wilt, about 3 minutes. Add black bean sauce mixture and stir-fry until cabbage is tender and sauce is dry, 3 to 5 minutes. Stir in peanuts and Szechuan pepper if using; cook until just heated through. Stir in sesame oil and serve.