Sunday 1/2/2011 Veggie Stir-Fry with Toasted Cashews and Ginger Rice

Veggie Stir-Fry With Toasted Cashews
Prep and Cook time: 35 minutes 1/2 cup vegetable broth, divided 1 teaspoon cornstarch 2 tablespoons canola oil 1/2 cup cashews 1 pinch crushed red pepper flakes 8 ounces sliced button mushrooms 1 teaspoon toasted sesame oil 4 green onions , sliced 1 teaspoon garlic, minced 1 medium bunch broccoli, thick stems removed and cut into florets 1/2 head Napa cabbage, shredded 3 tablespoons soy sauce (low sodium) per serving: 242 calories; 8 grams protein; 18 grams total fat; 6 grams fiber; 2 grams saturated fat; 16 grams carbohydrates; 0 mgs cholesterol; 780 mgs sodium; 6 weight watcher points		[1] In a small bowl, combine half of the broth with the cornstarch, set aside. In a wok or a large nonstick frying pan, heat the oil over medium high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Using a slotted spoon, transfer the nuts to a medium bowl and add a dash of red-pepper flakes. [2] In the same pan, add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes, adding more oil, if needed. Transfer to the bowl with the cashews and cover with a towel to keep warm. [3] Heat the sesame oil in the skillet over medium-high heat. Add the onions and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. [4] Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining broth, another dash of red-pepper flakes, and soy sauce. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.

Ginger Rice
Prep time: 5 minutes Cook time: 25 minutes 2 tablespoons fresh ginger, peeled and grated 1 teaspoon sugar 1 teaspoon coarse salt 1 cup jasmine rice per serving: 175 calories; 3 grams protein; 0 grams total fat; 1 gram fiber; 0 grams saturated fat; 39 grams carbohydrates; 0 mgs cholesterol; 592 mgs sodium; 3 weight watcher points		[1] Cook rice according to package instructions, adding the ginger, sugar and salt with the water. [2] Remove from heat; let stand covered for 5 minutes. Fluff rice with a fork before serving.