2 tablespoons vegetable oil
1 teaspoon minced garlic
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped green onion
4 cups bite size cut vegetables (carrots, red pepper, snow peas, water chestnuts, mushrooms)
1 tablespoon Emeril's Asian Essence
1 tablespoon soy sauce
1 teaspoon sugar
1/3 cup cashews

Preparation Instructions:

Heat a wok or saute pan over high heat. Add oil; saute garlic, ginger and green onion a few seconds until fragrant.

Add vegetables and essence; stir fry until vegetables are tender crisp, about 3 minutes. Add soy sauce, sugar and cashews; toss to combine well. Serve immediately; over rice, if desired. Serves 3.

Per serving: 244 calories; 5 g protein; 22.5 g carbohydrates; 16.4 g fat; 4.4 g dietary fibre.