Prep and cook time: 35 minutes
per serving: 242 calories; 8 grams protein; 18 grams total fat; 6 grams fiber; 2 grams saturated fat; 16 grams carbohydrates; 0 mgs cholesterol; 780 mgs sodium; 7 WW points plus
Vegetarian Lower Calorie $12 Dinners
Veggie Stir Fry With Toasted Cashews
1/2 cup vegetable broth divided
1 teaspoon cornstarch
2 tablespoons canola oil
1/2 cup cashews
1 pinch crushed red pepper flakes
8 ounces sliced button mushrooms
4 green onions sliced
1 teaspoon toasted sesame oil (can sub reg sesame oil)
1 teaspoon garlic, minced
1 medium bunch broccoli thick stems removed and cut into florets
1/2 head Napa cabbage shredded
3 tablespoons soy sauce (low sodium)
 In a small bowl, combine half of the broth with the cornstarch and set aside. In a wok or a large nonstick frying pan, heat the oil over medium high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Using a slotted spoon, transfer the nuts to a medium bowl and add a dash of red-pepper flakes.
 In the same pan, add the mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes, adding more oil, if needed. Transfer to the bowl with the cashews and cover with a towel to keep warm.
 Heat the sesame oil in the skillet over medium-high heat. Add the onions and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute.
 Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining broth, another dash of red-pepper flakes (to taste), and soy sauce. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
2 tablespoons fresh ginger peeled and grated
1 teaspoon sugar
1 teaspoon coarse salt
1 cup jasmine rice
 Cook rice according to package instructions, adding the ginger, sugar and salt with the water.
 Remove from heat. Fluff rice with a fork before serving.