2 tbsp. oil
3 to 4 med. carrots, cut diagonally into 1/4-inch slices (1 1/2 c.)
1 c. broccoli florets, cut into 1-inch pieces
1 c. cauliflower florets, cut into 1-inch pieces
1 lg. garlic clove, minced
3 tbsp. water
1 1/2 c. fresh pea pods or 2 (6 oz.) pkgs. frozen peas pods, thawed, drained
1 med. red bell pepper, cut into 1/4-inch strips
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
1/3 c. whole cashews, if desired

Heat large skillet or wok over medium-high heat until hot. Add oil; heat until it ripples. Add carrots, broccoli, cauliflower and garlic; stir-fry 2 minutes. Add water. Cover; cook 3 to 4 minutes or until vegetables are crisp-tender. Add pea pods, red pepper, onion, salt, basil and pepper.

Stir-fry about 2 minutes or until most of cooking liquid has evaporated and vegetables are crisp-tender. Sprinkle with cashews. 6 (1 cup) servings.

TIP: To prepare fresh pea pods for cooking, break off ends and remove strings.

NUTRITION INFORMATION PER SERVING:

Serving size: 1 c. - calories 150, protein 4g, carbohydrate 13g,, fat 9g, cholesterol 0mg, sodium 200mg, potassium 420mg.

Percent U.S. RDA per serving: protein 6%, vitamin A 290%, vitamin C 90%, thiamine 10%, riboflavin 5%, niacin 4%, calcium 4%, iron 10%.