Sweet and nutty stir-fry
GEHA | January 8, 2021
The homemade version of a takeout favorite has less saturated fat and sodium.
4 ounces dried vermicelli or spaghetti, broken in half
2 teaspoons curry powder
2 tablespoons soy sauce (lowest sodium available)
2 tablespoons balsamic vinegar
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1/3 cup fresh orange juice
2 teaspoons grated orange zest
1/2 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 strips
1/2 cup unsalted, unoiled peanuts (dry-roasted)
- 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, 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..
Makes 4 servings.
Nutritional values per serving:
|11.5 g||total fat|
|1.5 g||saturated fat|
Reprinted on January 8, 2021, courtesy of the American Heart Association. For more, visit recipes.heart.org.