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The Cancer Project
TCP Weekly Recipe

July 13, 2009

Sweet-and-Sour Stir-Fry


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Dear Cancer Project supporter,

The celery in this recipe contains the compound luteolin, which has been shown to kill colon cancer cells. If you’ve ever prepared a stir-fry, you know that once the cooking begins, everything happens very quickly. The secret to a serene stir-fry experience is to prepare the vegetables and mix the sauce ingredients in advance, then arrange everything within easy reach of the stove.



Makes about 8 1-cup servings
2 tablespoons sesame seeds
1/4 cup crushed tomatoes or tomato sauce
1/2 cup apple juice concentrate
1/2 cup crushed pineapple packed in juice
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 1/2 teaspoons cornstarch
1/4 teaspoon black pepper
1 onion,  thinly sliced
1/4 cup vegetable broth or water
4 or 5 garlic cloves, minced or thinly sliced
1 cup diagonally sliced celery,
1 carrot, diagonally sliced
1 green bell pepper, seeded and cut into strips
2 tablespoons  thinly sliced fresh basil, or 1/2 teaspoon dried basil
3/4 cup water
2 cups mushrooms, sliced
8 ounces seitan, cut into strips

Place sesame seeds in a heavy skillet. Cook over medium heat, stirring constantly, until seeds become fragrant and begin to pop, 2 to 3 minutes. Set aside.

In a small bowl combine tomatoes or tomato sauce, apple juice concentrate, pineapple, soy sauce, vinegar, cornstarch, and black pepper. Stir to mix. Set aside.

In a wok or large skillet, sauté onion with broth or water over high heat, stirring frequently, until just soft, 2 to 3 minutes.

Add garlic, celery, carrot, bell pepper, basil, and additional 3/4 cup water. Sauté, stirring often, until vegetables are tender-crisp, about 2 to 3 minutes. Add mushrooms and seitan and continue to sauté, stirring frequently, until mushrooms are tender, about 3 minutes. Stir in sauce mixture and continue cooking until sauce thickens, about 2 minutes. Transfer to a serving dish and sprinkle with toasted sesame seeds.

Enjoy this stir-fry with brown rice or soba noodles. Let leftovers cool and then cover and refrigerate them for up to three days.

Nutrition Information

Per 1-cup serving:

113 Calories
1.7 g Fat
0.2 g Saturated Fat
13.4% Calories from Fat
0 mg Cholesterol
7.8 g Protein
18.2 g Carbohydrate
11.5 g Sugar
1.8 g Fiber
353 mg Sodium
40 mg Calcium
1.4 mg Iron
15.9 mg Vitamin C
703 mcg Beta-Carotene
0.3 mg Vitamin E


This recipe is from the NEW BOOK         

The Cancer Survivor’s Guide: Foods that Help You Fight Back!



For answers to questions about specific ingredients and the nutritional implications for cancer prevention and survival click here.

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