Slice long carrots in half and then half again so they look like sliced celery. Put enough water in wok to cover veggies (don't put veggies in yet). Add 1 tablespoon salt and oil.
Bring water to a boil, add veggies and cashews and cook for 2 minutes. Rinse with cold water. Add 1 teaspoon sesame oil
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|Serving Size: 1 Serving (388g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 252 (56%)|
|Amt Per Serving||% DV|
|Total Fat 28g||37 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 15.3g|
|Polyunsanturated Fat 6.4g|
|Cholesterol 0mg||0 %|
|Sodium 317.4mg||11 %|
|Potassium 1319.6mg||35 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 35.4g|
|Protein 9.6g||14 %|
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Calories per serving: 448
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