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Nutty Stir Fry (09.12.13)

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Posted at 10:44 AM, Sep 12, 2013
and last updated 2013-09-12 12:44:27-04
  • 4 ounces dried multigrain or whole wheat vermicelli or spaghetti, broken in half
  • 2 teaspoons curry powder
  • 2 tablespoons agave syrup
  • 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 extra virgin olive oil
  • 1/2 cup thinly sliced onion
  • 2 cups bite-size broccoli florets
  • 1 cup thinly sliced 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.

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.