Cashew-Vegetable Stir-Fry

START TO FINISH: 20 minutes MAKES 4 servings

1 tablespoon vegetable oil

1 16-ounce package frozen stir-fry vegetables (any combination)

1⁄3 cup stir-fry sauce (any flavor)

3 cups hot cooked rice

3⁄4 cup dry-roasted cashews

1 In a large skillet heat oil over medium-high heat. Add vegetables; cook and stir about 3 minutes or until crisp-tender. Add sauce; cook and stir for 1 to 2 minutes more or until heated through.

2 Serve vegetable mixture over hot cooked rice. Sprinkle with cashews.

PER SERVING: 393 cal., 16 g total fat (3 g sat. fat), 0 mg chol., 720 mg sodium, 54 g carb., 4 g fiber, 9 g pro.


Cook large batches of rice, pasta, and other grains on the weekend so you have them ready to heat and eat during the week for snappy lunches and dinners.