Stir-Fried Broccoli with Bell Peppers and Cashews

• 2 Tbs. low-sodium tamari or soy sauce
• 1 tsp. light brown sugar or agave nectar
• 1 tsp. unseasoned rice vinegar
• 1/2 tsp. chile-garlic sauce, optional
• 1 Tbs. canola oil
• 1 small onion, quartered and thinly sliced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 1/2 cups sliced button or shiitake mushrooms
• 1 1/2 cups sliced red bell peppers
• 1 cup raw cashews
• 3 cloves garlic, minced (1 Tbs.)
• 1 Tbs. minced fresh ginger
• 1/4 cup sliced green onions, for sprinkling

1. Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
2. Heat oil in large wok or skillet over high heat.
3. Add onion, and stir-fry 1 to 2 minutes, or until softened.
4. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender.
5. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender.
6. Add garlic and ginger, and stir-fry 30 seconds.
7. Add sauce, and stir-fry 1 minute.
8. Sprinkle with green onions.

tamari, light brown sugar, rice vinegar, chilegarlic sauce, canola oil, onion, broccoli florets, carrots, button, red bell peppers, cashews, garlic, fresh ginger, green onions

Taken from www.vegetariantimes.com/recipe/stir-fried-broccoli-with-bell-peppers-and-cashews/ (may not work)