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Yummy Stir Fry with Broccoli, Bell Peppers and Cashews

This recipe will serve 4 and is ready in 30 minutes! You can serve it over brown rice or rice noodles.

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 (organic if possible)
1 small onion, quartered and thinly sliced
2 cups broccoli florets
1 cup sliced carrots
1 1/2 cups sliced button or shitake mushrooms
1 1/2 cups sliced red bell peppers
1 cup raw cashews
3 cloves of garlic, minced (1 Tbs)
1 Tbs minced fresh ginger
1/4 cup sliced green inions for sprinkling

1) Combine tamari, brown sugar, rice vinegar and chile-garlic (if using) in a small bowl and set aside.
2) Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1-2 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 – 4 minutes, or until vegetables are tender. Add garlic and ginger and stir-fry 30 seconds. Add sauce and stir-fry 1┬áminute. Sprinkle with green onions.

Per 1 1/2 cup serving – 250 cal, 9g protein, 16 g total fat )3g st fat), 20 g carb, 4 g fiber, 384 mg sodium

Recipe from September 2013 Vegetarian TImes Magazine

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