Stir-Fried Broccoli with Bell Peppers and Cashews
This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
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Ingredients
- 2 Tbs. low-sodium tamari or soy sauce
- 1 tsp. light brown sugar or agave nectar
- 1 tsp. unseasoned rice vinegar
- 1/2 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 1/2 cups sliced button or shiitake mushrooms
- 1 1/2 cups sliced red bell peppers
- 1 cup raw cashews
- 3 cloves garlic, minced (1 Tbs.)
- 1 Tbs. minced fresh ginger
- 1/4 cup sliced green onions, for sprinkling
Preparation
- Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
- 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.
Nutrition Information
- Calories 250
- Carbohydrate Content 20 g
- Cholesterol Content 0 mg
- Fat Content 16 g
- Fiber Content 4 g
- Protein Content 9 g
- Saturated Fat Content 3 g
- Sodium Content 384 mg
- Sugar Content 7 g