Ficken Cashew and Red Pepper Stir-fry

The newest Cooking Light arrived in the mail a week or so ago and I eagerly scanned the pages for new dishes to try. It has been awhile since I've made any kind of asian inspired dish, so I gave "Ficken" Cashew and Red Pepper Stir-fry and shot, and it was very tasty. Easy and pretty quick too. This dish would be nice with a side or Edamame, which I did not think of until just now. Bummer.

"Ficken" Cashew and Red Pepper Stir-fry modified from April 2009 Cooking Light

3 3/4 teaspoon cornstarch, divided

2 TBS low-sodium soy sauce, divided

2 tsp cooking sherry

1 tsp rice wine vinegar

3/4 tsp sugar (I think I omitted this)

1/2 tsp hot pepper sauce (like Tabasco)

1 pkg Veggie Delight patties, cut into strips

1/2 cup coarsely chopped cashews

2 TBS olive oil

1 large red bell pepper, cut into strips

1 clove minced garlic

1/2 tsp fresh minced peeled ginger

3 TBS thinly sliced green onion

1. Combine 1 tsp cornstarch, 1 TBS soy sauce and next 4 ingredients through hot sauce, into a small bowl and stir with a whisk.

2. Combine remaining 2 3/4 tsp cornstarch, 1 TBS soysauce and ficken in a medium bowl. Toss to coat.

3. Heat large non-stick skillet over med-high heat and add cashews to pan. Cook 3 minutes or until lightly toasted. Remove from pan.

4. Add oil to the hot skillet and swirl to coat. Add ficken to pan and saute 2 minutes. Add bell pepper and cook another couple minutes, stirring occasionally. Add garlic and ginger, cook 30 seconds. Add green onions and cornstarch mixture. Cook until sauce in slightly thickened. Sprinkle with cashews.

Rice

1 cup white Jasmine or Basmati rice

1 1/2 cups water

2 TBS drained, chopped water chestnuts

1/2 tsp crushed red pepper

salt and pepper

Cook rice and add the water chestnuts and seasoning at the end, allowing about 5 minutes to before serving.