Nutty Vegetable Sauté

PersonalPoints™ per serving

Meal Items

low sodium soy sauce

1 Tbsp

walnut oil

1 tsp

yellow pepper(s)

½ large, chopped

ground ginger

1 tsp

uncooked sugar snap peas

¾ cup(s)

unsalted dry-roasted cashews

4 item(s)


10 item(s)


7 item(s)

long grain cooked brown rice

¾ cup(s)


Heat a non-stick skillet with soy sauce and walnut oil over medium-high heat. Add vegetables, ginger and nuts, stir to combine. Sauté until cooked through. Serve with rice.