cashews and vegetables
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This is called a "20 minute meal" from Better Homes and Gardens, New Cook Book, Fourteenth Edition. It is a Vegetarian recipe.
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yield
serving(s)
cook time
20 Min
method
Stove Top
Ingredients For cashews and vegetables
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1 pkg(16 oz.) frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, mushrooms)
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2 Tbspcooking oil
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3/4 cwhole raw cashews
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3/4 cbottled stir-fry sauce with garlic
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3 chot cooked linguine or chinese noodles
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2green onions, sliced for garnish (optional)
How To Make cashews and vegetables
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1In a large skillet, cook and stir vegetables in hot oil, over medium-high heat, for 5-7 minutes. or until crisp-tender. Remove vegetables. Add cashews and, if necessary, more oil. Cook and stir, for 2-5 minutes, or until nuts are browned. Add sauce. Return vegetables to skillet, toss ingredients to coat. Heat through. Serve over pasta. If desired, sprinkle with sliced green onion.
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2Use 3/4 cup stir-fry to 3/4 cup pasta. Makes 4 servings.
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