Cashew-bell pepper stir-fry - recipe - Sunset's Kitchen Cabinet - Column

Sunset, May, 1994 by Maureen Ward Valentine

Maureen Ward Valentine, Seattle

2 teaspoons olive or salad oil

2 medium-size (each about 6 oz.) bell peppers, 1 red, 1 green, stemmed, seeded, and thinly sliced

1 medium-size (about 1/2 lb.) onion, cut into wedges

2 cloves garlic, minced or pressed

2 teaspoons curry powder

About 1/3 cup regular-strength chicken broth

1 cup coconut milk

Hot couscous (recipe follows)

1/2 cup roasted and salted cashews

To a 12-inch frying pan or wok over medium-high heat, add oil; when oil is hot, stir in peppers, onion, and garlic.

Cook vegetables until edges are tinged a golden brown, about 5 minutes. Stir in curry powder, and cook for about 30 seconds. Immediately add broth; cover, and continue to cook until peppers are tender to bite, about 4 minutes longer. Add coconut milk and heat until bubbling, about 30 seconds. Spoon over hot couscous and sprinkle with cashews. Makes 5 or 6 servings.

Hot couscous. In a 2- to 3-quart pan, bring 11/2 cups water or regular-strength chicken broth to a boil. Add 1 cup couscous; stir. Cover; simmer 5 minutes. Remove from heat; keep covered until served, up to 20 minutes.

Per serving: 298 cal. (45 percent from fat); 7.5 g protein; 15 g fat (8.4 g sat.); 35 g carbo.; 81 mg sodium; 0 mg chol.