Stir-fried Carrots, Red Peppers, & Red Onions With Roasted Cashews

Ingredients

Canola Oil, 2 tbsp (remove)

Onions, raw, 1 large (remove)

Carrots, raw, 6 medium (remove)

Ginger Root, 3 tsp (remove)

Garlic, 1 tsp (remove)

Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 4 serving (remove)

*Balsamic Vinegar, 3 tbsp (remove)

Soy sauce (tamari), 1 tbsp (remove)

Pineapple, fresh, 1 cup, diced (remove)

Cashew Nuts, dry roasted, .5 cup, halves and whole (remove)

From Vegetable Dishes I Can't Live Without By Molly Katzen

Spark Recipes

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