Vegetable Barley Saute
Ingredients
- 1/2 cup quick-cooking barley ⓘ
- 1/3 cup water ⓘ
- 3 tablespoons reduced-sodium soy sauce ⓘ
- 2 teaspoons cornstarch ⓘ
- 1 garlic clove, minced ⓘ
- 1 tablespoon vegetable oil ⓘ
- 2 carrots, thinly sliced ⓘ
- 1 cup cut fresh green beans (2-inch pieces) ⓘ
- 2 green onions, sliced ⓘ
- 1/2 cup unsalted cashews, optional ⓘ
Instructions
- Prepare barley according to package directions. In a small bowl, combine, water, soy sauce and cornstarch until smooth; set aside.
- In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.
Nutrition & Diet Analysis (per serving)
646
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).