Heat oil in a large wok or skillet. When oil is very hot, but not smoking, add ginger, garlic, and chili. Stir fry for 30 seconds; add onion, carrot, and celery. Stirring frequently, cook over medium high heat for 3 to 5 minutes until vegetables are barely tender.
Add peppers, green onions, mushrooms, cabbage, and cashews to the onions. Continue to stir-fry for another 3 minutes.
Add sprouts and tamari; toss and stir-fry for 1 more minute. Remove from heat and serve immediately over rice or bulgur wheat.
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 330 (73%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 13g|
|Cholesterol 0mg||0 %|
|Sodium 827mg||29 %|
|Potassium 716.6mg||19 %|
|Total Carbohydrate 26g||8 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 20.7g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 455
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