|Creamy peanut butter||2 Tablespoon|
|Low sodium soy sauce||1 Tablespoon|
|Honey||1 1⁄2 Teaspoon|
|Vegetable oil||2 Teaspoon|
|Thinly sliced carrot||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped broccoli florets||1⁄2 Cup (8 tbs)|
|Chopped cauliflower florets||1⁄2 Cup (8 tbs)|
|Chopped zucchini||1⁄2 Cup (8 tbs)|
|Frozen corn kernels||1⁄2 Cup (8 tbs)|
|Chopped red bell pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Cooked brown rice||2 Cup (32 tbs)|
|Cashews||1 Ounce (About 14)|
1. In small bowl, combine peanut butter, soy sauce, 1 tablespoon water, and honey until blended; set aside.
2. In large skillet or wok, heat oil over medium-high heat. Add carrot and onion; cook, stirring frequently, until onion is translucent, about 2 minutes.
3. Add remaining ingredients except rice and cashews; cook, stirring frequently, until vegetables are tender-crisp, about 3 minutes. Add peanut butter mixture and cook, stirring constantly, until just boiling, about 2 minutes. Stir in rice and cook until heated through, about 2 minutes. Transfer to
heated serving dish and arrange cashews on top.