Cashew Veggies

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 188.0
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 319.1 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 3.9 g
  • Protein: 4.5 g

View full nutritional breakdown of Cashew Veggies calories by ingredient
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Number of Servings: 4


    2 tbsp Oyster Sauce
    1 tbsp Lite Soy Sauce
    1 tbsp packed light brown sugar
    2 tsp cornstarch
    1/3 cup water
    1 tbsp Canola Oil
    2 bell peppers (any color), sliced
    1 bunch of scallions, sliced on an angle
    4 ribs of celery, sliced
    3 medium carrots, sliced thin
    2 garlic cloves, minced
    1-2 chili peppers
    1/2 cup (2oz) cashews, chopped


1. For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
2. In a large skillet, heat oil over medium-high heat. Add peppers, carrots and celery; stir-fry for 2 minutes. Add scallions, chili peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers, carrots and celery are crisp-tender. Remove vegetable mixture from pan and set aside.
3. Add sauce; cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MCFATTERTON.

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