Stir-Fried Broccoli with Bell Peppers and Cashews

By devogirl

This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.
Vegetarian Times September 2013 p.63

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

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

Step 1

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.