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Name: Cashews And Stirfry Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 6 md Zucchini cut into 1/4 inch rounds; Peanut oil or sunflower oil; 2 md Leeks cut into 1/2 inch rounds; 6 md Carrots peeled and sliced into narrow strips; 1 sm clove garlic optional; Sea salt and freshly ground pepper; 4 md stick celery trimmed and diagonally slices (1/4 inch wide); 6 oz cashew nuts Raw; 6 oz Snow peas trimmed and large ones sliced diagonally

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INGREDIENTS

6 md Zucchini ; cut into 1/4 inch rounds
Peanut oil ; or sunflower oil
2 md Leeks ; cut into 1/2 inch rounds
6 md Carrots ; peeled and sliced into narrow strips
1 sm clove garlic ; optional
Sea salt and freshly ground pepper
4 md stick celery ; trimmed and diagonally slices (1/4 inch wide)
6 oz cashew nuts ; Raw
6 oz Snow peas ; trimmed and large ones sliced diagonally

Servings

INSTRUCTIONS

Heat a wok or large saucepan over very high heat; add a tablespoon of oil and immediately add the cashews. Stirfry the cashews until they have picked up a little color, about 12 minutes. Keep them moving and watch carefully or they will scorch. Remove them onto paper towel to drain. Add another tablespoon of oil to the wok. Add the sliced carrots and the snow peas. Stir for 1 minute, then add the celery, leeks and zucchini and continue to stirfry for approximately 5 minutes. Push the vegetables aside and add the garlic to the bottom of the wok. Stir and then add the cashews. Stir the vegetables and cashews over a high heat for 12 minutes, adjust to taste with salt and freshly ground pepper. Serve immediately into warm bowls with a little of the hot liquid which will have come from the vegetables. Serves 4 How to prepare vegetables for stirfry: Clean and trim all vegetables. Cut the vegetables in a variety of shapes to create texture in the stirfry; try chunks, dice, matchsticks, flakes and ribbons, for example. Make the ingredients small enough to cook rapidly but not to become soft and limp. Ideally, a stirfry should take only 57 minutes to cook, so it is important to have all the ingredients prepared in advance. Heat the wok or frying pan over a high heat, then add the oil and immediately add the hard vegetables, such as carrots. Add the softer vegetables in stages and keep stirring. Any sauce may be added finally and allowed to heat through before serving the stirfry.

NOTES

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Cashews And Stirfry Vegetables

6 md Zucchini cut into 1/4 inch rounds
 Peanut oil or sunflower oil
2 md Leeks cut into 1/2 inch rounds
6 md Carrots peeled and sliced into narrow strips
1 sm clove garlic optional
 Sea salt and freshly ground pepper
4 md stick celery trimmed and diagonally slices (1/4 inch wide)
6 oz cashew nuts Raw
6 oz Snow peas trimmed and large ones sliced diagonally

Heat a wok or large saucepan over very high heat; add a tablespoon of  oil and immediately add the cashews. Stirfry the cashews until they  have picked up a little color, about 12 minutes. Keep them moving and  watch carefully or they will scorch. Remove them onto paper towel to  drain.    Add another tablespoon of oil to the wok. Add the sliced carrots and  the snow peas. Stir for 1 minute, then add the celery, leeks and  zucchini and continue to stirfry for approximately 5 minutes. Push  the vegetables aside and add the garlic to the bottom of the wok.  Stir and then add the cashews. Stir the vegetables and cashews over a  high heat for 12 minutes, adjust to taste with salt and freshly  ground pepper.    Serve immediately into warm bowls with a little of the hot liquid  which will have come from the vegetables.    Serves 4    How to prepare vegetables for stirfry:    Clean and trim all vegetables. Cut the vegetables in a variety of  shapes to create texture in the stirfry; try chunks, dice,  matchsticks, flakes and ribbons, for example. Make the ingredients  small enough to cook rapidly but not to become soft and limp.  Ideally, a stirfry should take only 57 minutes to cook, so it is  important to have all the ingredients prepared in advance. Heat the  wok or frying pan over a high heat, then add the oil and immediately  add the hard vegetables, such as carrots. Add the softer vegetables  in stages and keep stirring. Any sauce may be added finally and  allowed to heat through before serving the stirfry.

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Nutrition

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Serving Size: 1 Serving (2222g)
Recipe Makes: 1

Calories: 1618
Calories from Fat: 752 (46%)

Amt Per Serving		% DV

	Total Fat 83.5g	111 %
	Saturated Fat 16.4g	82 %
	Monounsaturated Fat 46.8g
	Polyunsanturated Fat 15.5g
Cholesterol 0mg		0 %
Sodium 721.5mg		25 %
Potassium 6412.1mg		169 %
Total Carbohydrate 189.7g		56 %
	Dietary Fiber 34.1g	136 %
	Sugars, other 155.6g
Protein 59.5g		85 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 1618

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