Sweet and Nutty Stir-Fry

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Sweet and Nutty Stir-Fry

Ingredients
  • 4 ounces dried multigrain vermicelli or spaghetti, broken in half
  • 2 teaspoons curry powder


  • Sauce

  • 2 tablespoons sugar
  • 2 tablespoons soy sauce (lowest sodium available)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon cornstarch
  • ¼ teaspoon crushed red pepper flakes
  • 1/3 cup fresh orange juice
  • 2 teaspoons grated orange zest


  • 1 teaspoon canola or corn oil
  • ½ cup thinly sliced onion
  • 2 cups bite-size broccoli florets (about 5 ounces)
  • 1 cup thinly sliced (not shredded) red cabbage
  • 1 cup matchstick-size carrot pieces
  • ½ cup unsalted peanuts, dry-roasted
Yield

1 1/2 cups per serving

Serving Size

4

When you crave takeout but don’t want to load up on saturated fat and sodium, try this quick and crunchy meatless meal-in-one!

Method:

Prepare the pasta using the package directions, omitting the salt and oil and adding the curry powder. Drain well in a colander.

Meanwhile, in a small saucepan, combine the sauce ingredients except the orange zest, stirring until the cornstarch is completely dissolved. Bring to a boil over medium-high heat and boil for 1 minute. Remove from the heat. Stir in the orange zest. Set aside.

In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 1 minute. Stir in the broccoli, cabbage, and carrots. Cook for 4 minutes, or until just tender-crisp, stirring frequently.

Transfer the pasta to a serving platter. Top with the broccoli mixture. Pour the sauce over all. Sprinkle with the peanuts.

Cook’s Tip: Adding curry powder to the pasta water not only imparts flavor but also provides a bright yellow color.

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