Abundant Living

Three Angels Broadcasting Network

Program transcript



Series Code: AL

Program Code: AL000220B

00:01 Well, welcome back. Welcome back.
00:02 We're so excited to be able to do this recipe.
00:04 Yes, we are, baby.
00:05 It's a stir fry, mixed vegetable recipe.
00:07 Let's go to the ingredients. Okay.
00:34 All right, this is our wok cooking.
00:36 We're now cooking with the wok and I love wok cooking.
00:38 The wok is red. The wok is red.
00:40 We have red on and we're going red.
00:43 For the ladies.
00:44 For the ladies, for the ladies.
00:45 For the men too though. And pour in the oil.
00:48 If you gonna do wok cooking, you don't have to worry about
00:50 a lot of the, you know, oil and stuff
00:52 and then also the vegetables will get real, real done.
00:55 Okay. That's why I like it.
00:56 So we're gonna go ahead
00:57 and start up by just putting in our carrots.
00:59 Oh, it's hot.
01:00 It's ready to go. It's ready to go.
01:01 I need to move that, am I a little bit or?
01:03 No, I'm gonna do like this. Okay.
01:05 Okay, and then I'm gonna go head on
01:07 and put in our portabella mushrooms.
01:09 And, Curtis, talk a little bit about
01:10 those portabella mushrooms there?
01:12 Yeah, mushrooms has a lot of medicinal properties.
01:15 As of late the portabella,
01:18 shiitake reishi those kind of thing.
01:21 Two things in particular, anticancer properties
01:24 and it boosts the immune system,
01:26 the T cells, the T killer cells.
01:28 So I know in Huntsville, they have the people growing
01:33 mushrooms like a mushroom club
01:34 where they have their own trunk,
01:37 the tree trunk whatever they have mushrooms growing
01:38 so it's good for the immune system also
01:41 to fight cancer cells.
01:43 Yep, yep, yep.
01:44 And we're gonna go ahead and put in our snow peas.
01:47 Snow peas.
01:48 Okay, this will always makes it nice and attractive also.
01:50 Now snow peas-- Are we going peas?
01:53 No, I didn't do snow peas, I didn't do those.
01:56 We're doing Kentucky Wonders. What are we doing?
01:58 We do the Kentucky Wonders and we did a Contenders.
02:02 Those two, matter of fact I'm excited
02:04 because I can't wait to see what's happened
02:06 when we left, when we left to come over--
02:08 Yeah, I've been gone for--
02:09 We've got people kind of keep an eye on the garden,
02:10 so don't tell them where we live,
02:11 'cause they might go and get them right now.
02:13 That's right, you know, they know we're going.
02:15 And now I'm gonna use also,
02:16 we can use this one here, go ahead and put that in this.
02:18 But they don't know what time we're taping this show.
02:21 So about the time they sees us then we're already back home.
02:26 Yeah, that's true, that's true.
02:28 I use the napa cabbage onions also,
02:31 it's very, very beautiful.
02:34 It's also light in texture than regular cabbage as well.
02:37 All right, or they'll call Chinese cabbage,
02:40 you'll see the word napa
02:42 or you'll see the word Chinese cabbage,
02:43 that's the one you want to be
02:44 using for this particular recipe.
02:45 Is this the same? Same word.
02:47 Depends on how the store wants to write it up, okay?
02:49 Now what's the difference between Chinese cabbage
02:52 and just regular cabbage?
02:53 Regular cabbage is regular, it's hard,
02:55 you know, this is soft, very, very soft in texture.
02:58 Okay. Okay.
02:59 Now you're gonna go ahead and sprinkle on to that though,
03:01 little bit of the salt,
03:02 go head on and sprinkle right in.
03:06 Okay. Okay.
03:07 Stir it up and of course
03:08 the salt brings out the hidden flavor
03:11 of each of the individual vegetable stuff there.
03:13 There's a nice aroma to it.
03:15 Now we're gonna ahead and put the fructose in.
03:17 Okay. All right.
03:21 It'll be a very good dish right here, baby.
03:23 Kind of a sweet and mellow kind of a texture
03:28 and then lastly we're gonna go ahead and put in the water.
03:31 Little bit of water. Okay, okay.
03:37 And what I'm gonna do is gonna put a lid on it.
03:39 And you know what we're gonna do,
03:40 we're gonna put that lid on.
03:42 One of the things I like about this particular one is,
03:44 when I put the lid on top of it,
03:46 it's going to just simmer a little bit, okay?
03:48 So I'm gonna put that on 'cause Curtis just asked me
03:52 a question about regular cabbage versus
03:55 the Chinese or the napa cabbage?
03:56 Yeah, Chinese, yeah. All right.
03:57 And usually when you're doing any kind of oriental food,
03:59 you know, then of course
04:00 and you're talking about cabbage,
04:01 normally you're talking about the napa
04:03 and or Chinese cabbage,
04:04 it looks just like, almost like...
04:08 celery leaves, they have celery leaf kind of open up and fan,
04:11 I should have brought one to the show but did not,
04:13 but when you go to the store, you'll be able to see it, okay.
04:15 And I love it when it's time to do
04:17 oriental cooking to use that one.
04:19 Now, on our show before
04:20 we've actually done stir fried cooking.
04:23 We've done tofu with it. We've actually done tempeh.
04:27 We've done a lot of different things like
04:28 for a meaty portion over this particular one here
04:31 just has the vegetables in it as well
04:32 and portabella is gonna serve
04:34 as that that texture in your mouth
04:36 when you talk about that meat flavor.
04:37 Okay, now the cabbage, Chinese cabbage,
04:41 does it taste differently than...?
04:43 Totally different, it's mellow.
04:44 It does not have this, it's almost like lettuce.
04:47 But is heavier than lettuce. Okay, okay.
04:49 But the nutritional content is...
04:51 Oh, now the nutritional content is definitely one on point.
04:54 This is same as cabbage. Right.
04:55 Okay, all right. Snow peas--
04:57 Is it part of the cruciferous family?
05:01 Probably because it's in the cabbage family, all right.
05:04 Right, yeah. Yeah, yeah.
05:05 You trying to trick me?
05:06 No, no, I'm trying to, I just ask you a question, you know?
05:09 'Cause you know that somebody's gonna
05:10 send a message on that one.
05:12 Is it not cruciferous?
05:13 Probably is because it's cabbage.
05:15 It's part of cabbage family.
05:16 Yeah, yeah, so it has anticancer properties as well.
05:18 But also dinner was to go rare
05:21 the vegetables or whole grains, legume,
05:25 this is what cleans out the arteries.
05:27 Again women-- the normal artery size
05:31 is the size of spaghetti,
05:33 a woman has just a little bit smaller.
05:35 So when a woman gets a heartache or a stroke,
05:37 of course it's gonna be more fatal than man
05:40 and particularly younger women,
05:42 minorities, under the age of 45,
05:45 we mentioned before in the living room
05:48 the dizziness and headaches,
05:50 I mean, they actually sent these women home,
05:53 assuming they had vertigo or headache or whatever
05:56 and actually had a stroke, 48 hours or seven days later
06:04 after they were sent home,
06:06 and they were just simply misdiagnosed.
06:07 So therefore we don't want you women to get to that point
06:11 where we want to go ahead
06:12 and increase your fruits and vegetables,
06:14 whole grains, legumes,
06:16 and clean out the coronary arteries,
06:18 carotid arteries thereby
06:20 you won't have those symptoms at all.
06:21 This is a quick and easy recipe to do
06:23 and you know what, when we come back,
06:24 we're gonna show them the final product
06:25 and we're gonna have a little prayer then.
06:27 Yes. Well, then so stay by.


Revised 2015-02-26