Stir-Fried Broccoli with Bell Peppers and Cashews

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

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.

From Vegetarian Times


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