Serves: 4
Total Calories: 169

1/4 cup vegetable oil
2 cloves garlic minced
2 cups broccoli cut in 1/2-inch slices
2 cups cauliflower cut in 1/2-inch slices
1/3 cup water
1 cup carrot, cut diagonally into 1/2-inch slices
1 red bell pepper, cut in 1/2-inch slices
1 onion cut in half lengthwise, then cut lengthwise into strips
1 teaspoon soy sauce
1/8 teaspoon salt
1/8 teaspoon black pepper
1/4 cup cashew nuts

All ingredients should be prepared and ready to use. (This can be done ahead of time with vegetables refrigerated in separate sandwich bags.) Place wok or large skillet over high heat. When wok is hot, add 1 tablespoon of oil. When oil is hot, add garlic stir-fry for 30 seconds. Add broccoli and cauliflower stir-fry for 1 minute. Add 4 tablespoons of the water cover and cook, stirring occasionally, for about 3 minutes.
Remove vegetables from wok and set aside. Add remaining oil to wok. When oil is hot, add carrots, red pepper, and onion. Stir-fry for 1 minute. Add remaining water cover and cook, stirring occasionally, for about 2 minutes or until vegetables are crisp-tender. Return broccoli and cauliflower to wok stir-fry until heated through, about 1 minute. Add soy sauce, salt, and pepper to taste garnish with cashews (or 2 teaspoons sesame seeds).

Nutritional Facts:

Serves: 4
Total Calories: 169
Calories from Fat: 120

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