Asian Sauteed Veggies with Cashews

Asian Sauteed Veggies with Cashews

 

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.