STIR-FRIED CARROTS, RED PEPPERS AND RED ONIONS WITH ROASTED CASHEWS

STIR-FRIED CARROTS, RED PEPPERS AND RED ONIONS WITH ROASTED CASHEWS

Makes 4 to 5 servings.

• 1 c. whole cashews

• 2 tbsp. canola oil or peanut oil

• 1 large red onion (about 3/4 lb.), cut into large chunks

• 11/2 lb. carrots (6 medium), in thick (1/4 in.) diagonal slices

• 1 tbsp. minced fresh ginger (optional)

• 1 tsp. minced or crushed garlic

• 1 large red bell pepper (about 1/2lb.), in 1-in. squares

• 3 tbsp. balsamic vinegar

• 1 tbsp. soy sauce

• Red pepper flakes to taste, optional

Directions

Preheat the oven to 300 degrees. Spread the cashews in a single layer on a baking tray and place in the center of the oven. Roast until golden (about 10 minutes), shaking the pan every now and then. Remove the tray from the oven and set it aside.

Place a large wok over medium heat. After about a minute, add the oil and swirl to coat the pan. Turn the heat to high and add the onion, carrots and ginger, if desired. Sprinkle with salt and stir-fry for about 5 minutes or until the carrot is beginning to become tender. (It's OK to taste!)

Toss in the garlic and red pepper pieces and continue to cook over high heat for another 5 minutes. Add the vinegar and soy sauce and cook for about 2 minutes longer.

Add red pepper flakes to taste, if desired, and serve hot or warm, topped with the cashews and garnished, if you wish, with pineapple.

Calories280Fat18 gSodium390 mgCarbohydrates.................26 g

Saturated fat3 gCalcium65 mgProtein6 gCholesterol0 mg

Dietary fiber6 g