Here’s a really delicious, healthier, happy medley of vegetables and fruit (if you like).  It is a main dish, takes only a few minutes, and is honestly full of flavor.  Not much fat in it, either.

Dr. Norris J. Chumley’s Teriyaki Stir-Fry

Actually, a sauté, this recipe may be adapted to almost any vegetable.  You may add fruit if you like, or not. Serves 4.  This is the kind of recipe you may eat lots of, and not feel guilty!

1 head broccoli
1 green pepper
1 red pepper
1 yellow pepper
3 carrots, peeled
¼ pound spinach (or any green: collard, kale, escarole, etc.)
½ pineapple, optional (or 1 small can, unsweetened)
1 mango, optional (fresh or bottled, in unsweetened natural juice)
1 medium or small onion
2 cubes bouillon (vegetable, chicken, or beef – as you like)
1/8 cup Tamari sauce, or Soy (low-sodium, please!)
fresh ginger slices, finely diced

Cut, chop or dice the vegetables.  In a large sauté pan, or wok, add ¼ cup water and the bouillon cubes.  Add the vegetables over them.  Cover, and heat over medium heat until they are a bit soft.  While cooking, cut the fruits into large chunks.

When cooked to the perfect texture, add the fruit, Tamari (or soy), and the ginger.  If you like add some sprinkles of seasoning: sesame seeds, chopped peanuts, herbs – as you like.  Take off the burner, and let it rest for 3-4 minutes.

May be served with rice, pasta, or by itself.