Asian-Inspired Cholesterol-Lowering Stir-Fry
A delicious and heart-healthy stir-fry recipe inspired by Asian flavors, designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup of cooked quinoa
- 1 block of firm tofu, cubed
- 1 red bell pepper, sliced
- 1 cup of broccoli florets
- 1 carrot, julienned
- 1/2 cup of snap peas
- 2 cloves of garlic, minced
- 1 tbsp of ginger, grated
- 2 tbsp of low-sodium soy sauce
- 1 tbsp of sesame oil
- 1 tsp of rice vinegar
- 1/2 tsp of sriracha sauce
- 1/4 cup of chopped green onions
- 1/4 cup of chopped cilantro
- 1/4 cup of chopped peanuts
Instructions
In a large wok or skillet, heat the sesame oil over medium heat.
Add the tofu cubes and cook until golden brown on all sides, about 5 minutes.
Add the garlic and ginger, and sauté for another minute.
Add the bell pepper, broccoli, carrot, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, rice vinegar, and sriracha sauce. Pour the sauce over the vegetables and tofu, and toss to coat evenly.
Add the cooked quinoa to the wok and stir well to combine.
Remove from heat and garnish with chopped green onions, cilantro, and chopped peanuts.
Serve the stir-fry hot, and enjoy the heart-healthy flavors!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 20 |
| Carbs (g) | 25 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 400 |
| Cholesterol | 0 |