Sweet and Nutty Stir Fry 

Nutrition:
4 (1 1/2 cup) servings

Calories: 305

Total Fat: 11.5 g

Saturated Fat: 1.5 g

Trans Fat: 0.0 g

Polyunsaturated Fat: 4.0 g

Monounsaturated Fat: 5.5 g

Cholesterol: 0 mg

Sodium: 261 mg

Total Carbohydrate: 44 g

Dietary Fiber: 7 g

Sugars: 14 g

Protein: 12 g


Ingredients:

Pasta

  • 4 ounces dried vermicelli or spaghetti, broken in half

  • 2 teaspoons curry powder

Sauce

  • 2 tablespoons sugar

  • 2 tablespoons soy sauce (lowest sodium available)

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon cornstarch

  • 1/4 teaspoon crushed red pepper flakes

  • 1/3 cup fresh orange juice

  • 2 teaspoons grated orange zest

Stir Fry

  • 1 teaspoon canola oil

  • 1/2 cup thinly sliced onion

  • 2 cups bite-size broccoli florets (about 5 ounces)

  • 1 cup thinly sliced (not shredded) red cabbage

  • 1 cup matchstick-size carrot strips

  • 1/2 cup unsalted, unoiled peanuts (dry-roasted
     

Directions:

  • Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.

  • Meanwhile, in a small saucepan, combine the sauce ingredients, stirring until the cornstarch is completely dissolved. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat. Stir in the orange zest. Set aside.

  • In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 1 minute. Stir in the broccoli, cabbage, and carrots. Cook for 4 minutes, or until just tender-crisp, stirring frequently.

  • Transfer the pasta to a serving platter. Top with the broccoli mixture. Pour the sauce over all. Sprinkle with the peanuts.



Original Recipe: American Heart Association