Mixed Vegetables with Cashews

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* Exported from MasterCook II *

 

Mixed Vegetables with Cashews

 

Recipe By : Quick After Work Vegetarian Cookbook

Serving Size : 4 Preparation Time :0:00

Categories : Asian Stir-Fry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons cooking oil

1 piece (1 inch) fresh ginger, peeled & grated

2 cloves garlic -- peeled & chopped

1 onion, peeled & finely sliced

1/2 small bunch celery, finely sliced

6 ounces green beans

3 1/2 ounces sugar peas

1 carrot, peeled & cut into strips

juice of 1 orange

1 tablespoon light soy sauce

2 tablespoons toasted cashew nuts

freshly ground black pepper

 

1. Heat oil in a nonstick wok or deep skillet and stir-fry ginger,

garlic and onion for 1 minute. Add celery and cook 2 minutes.

 

2. Add beans and stir-fry 1 minute. Add sugar peas and carrot and

stir-fry about 2 minutes longer.

 

3. Add remaining ingredients. Increase heat and boil 1 minute until

the vegetables are cooked as desired.

 

Per serv: 151 cal, 9 g fat, 0 mg chol, 395 mg sod

 

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NOTES : Carrots can take quite a long time to cook in a wok and they

tend to remain much harder than the other vegetables. The solution is

to use a potato peeler to cut them into long, thin curls which cook

quickly.