nutritional information

Per 1 1/2-cup serving:

  • Calories: 250
  • Protein: 9 g
  • Total Fat: 16 g
  • Saturated Fat: 3 g
  • Carbohydrates: 20 g
  • Cholesterol: 0 mg
  • Sodium: 384 mg
  • Fiber: 4 g
  • Sugar: 7 g
Vegan

Stir-Fried Broccoli with Bell Peppers and Cashews

Stir-Fried Broccoli with Bell Peppers and Cashews

Serves 4

30 minutes or fewer

This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 tsp. light brown sugar or agave nectar
  • 1 tsp. unseasoned rice vinegar
  • ½ tsp. chile-garlic sauce, optional
  • 1 Tbs. canola oil
  • 1 small onion, quartered and thinly sliced
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 ½ cups sliced button or shiitake mushrooms
  • 1 ½ cups sliced red bell peppers
  • 1 cup raw cashews
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. minced fresh ginger
  • ¼ cup sliced green onions, for sprinkling

1. Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.

2. Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

September 2013 p.63

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comments

Sound good?

Mister - 2014-03-18 13:31:07

Just tried it but had to substitute green beans. It was fantastic!

Laurie - 2014-03-03 00:47:39

this looks good

lynn - 2014-02-03 18:45:10

A family favorite.

Stephanie - 2014-01-23 01:20:30

Stir fry

Heather - 2014-01-14 00:10:34

Really great recipe! I made this for dinner tonight, and it was delicious. The only thing I did differently was double the recipe for the sauce.

Julie - 2013-09-17 17:37:09

Overall the stir fry was pretty good but I think it could've used more broccoli.

Sarah Aichele - 2013-09-10 02:42:12

I made this last night and it is AMAZING. I'm not much of a red pepper fan, but this recipe made me change my tune a bit--thanks, VT!

Annapurna Moffatt - 2013-08-09 17:30:12