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
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4 ounces dried vermicelli or spaghetti, broken in half
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2 teaspoons curry powder
Sauce
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2 tablespoons sugar
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2 tablespoons soy sauce (lowest sodium available)
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2 tablespoons balsamic vinegar
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1 teaspoon cornstarch
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1/4 teaspoon crushed red pepper flakes
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1/3 cup fresh orange juice
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2 teaspoons grated orange zest
Stir Fry
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1 teaspoon canola oil
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1/2 cup thinly sliced onion
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2 cups bite-size broccoli florets (about 5 ounces)
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1 cup thinly sliced (not shredded) red cabbage
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1 cup matchstick-size carrot strips
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1/2 cup unsalted, unoiled peanuts (dry-roasted
Directions:
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Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.
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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.
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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.
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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