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Sweet and Nutty Stir Fry
Wed, April 1, 2015
Sweet and Nutty Stir-Fry
Serves 4; 1 1/2 cups per serving
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.

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

2 tablespoons sugar
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 teaspoon canola or corn oil
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 pieces
1/2 cup unsalted 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 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.
Calories                                  305
Total Fat                                11.5 g
      Saturated Fat                    1.5 g
      Trans Fat                           0.0 g
      Polyunsaturated Fat          4.0 g
      Monounsaturated Fat        5.5 g
Cholesterol                              0 mg
Sodium                                261 mg
Carbohydrates                         44 g
      Fiber                                    7 g
      Sugars                               14 g
Protein                                     12 g
Dietary Exchanges: 2 1/2 starch, 1 vegetable, 1/2 very lean meat, 1 1/2 fat
This recipe is brought to you by the American Heart Association’s Face the Fats campaign. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at

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