Asian Sauteed Veggies with Cashews
1/2 C vegetable broth
1 C bell peppers, cut into strips
1 C onion, cut into strips
1 C sliced mushrooms
1 C snow peas
3-4 green onion stalks, rough diced
1/4 C cashews, whole or pieces
3 TBS olive oil
2 tsp lemon juice
2-3 cloves garlic, minced
sea salt & pepper to taste
**Additional, or alternative, veggie options for this delicious dish include zucchini, baby corn, mung bean sprouts, broccoli and cabbage.
In a skillet, saute the peppers & onions in the vegetable broth over medium heat for about 5 minutes. Add in the snow peas and sauté for an additional 2 minutes. Remove from heat and transfer mixture to a serving bowl. Add in the cashews, olive oil, lemon juice, garlic and seasonings and toss to evenly coat. Serve as a side dish, or over a bed of fresh steamed rice or noodles.