Three Bean and Cashew Stir-Fry
For the sauce:
2 tablespoons sugar-free nut butter
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1/2 teaspoon chile sauce
For the stir-fry:
1 tablespoon coconut oil, divided
1 cup chopped onion
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 1/2 cups sugar snap peas (8 ounces), trimmed
2 1/4 cups snow peas (8 ounces), trimmed
1 cup peas, fresh or frozen (thawed)
1/2 cup lightly salted cashew halves and pieces
Whisk nut butter, soy sauce, honey and chile sauce in a small bowl.
Heat 1 tablespoon of coconut oil in a large nonstick skillet over medium-high heat until it shimmers.
Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute.
Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes.
Add the nut butter mixture and cashews; cook, stirring, until heated through, about 1 minute.
Serve with a side of brown rice and a fresh squeeze of lime.