- 3 Tablespoons Vegetable Broth
- 1 chopped onion
- 1 small chopped green bell pepper
- 1/2 pound cut-up broccoli
- 1/2 head shredded cabbage
- 8 sliced mushrooms
- 1/2 cup cubed jicama
- 1/2 cup toasted cashews
- 1/3 cup soy sauce
- 2/3 cup water
- 1 Tablespoon cornstarch
- 1/4 teaspoon fresh grated ginger
- 1/4 teaspoon white pepper
Steam cook Broccoli 5 minutes to tenderize for stir-frying.
Heat 1 Tbl. broth in heavy skillet or wok. Stir-fry vegetables in order, adding more broth as needed.
Remove each vegetable when done and set aside to keep warm. When all vegetables have been cooked, return all to wok, reduce heat to simmer.
Make a paste of cornstarch and water and then mix in the remaining water, soy sauce, ginger and pepper. Stir until smooth. Pour sauce over vegetable mixture, stirring constantly. When sauce has thickened, stir in toasted cashews. Serve immediately.
Amount Per Serving:
Calories 213 - Calories from Fat 77
Percent Total Calories From: Fat 36%, Protein 16%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 2g, Cholesterol 0mg, Sodium 1498mg, Total Carbohydrate 26g, Dietary Fiber 2g, Protein 8g, Vitamin A 1147 units, Vitamin C 129 units, Calcium 0 units, Iron 3 units