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


  1. Whisk nut butter, soy sauce, honey and chile sauce in a small bowl.

  2. Heat 1 tablespoon of coconut oil in a large nonstick skillet over medium-high heat until it shimmers.

  3. Stir in onion, garlic and ginger; cook, stirring often, until fragrant, about 1 minute.

  4. Add snap peas, snow peas and peas; cook, stirring often, until bright green, 2 to 3 minutes.

  5. Add the nut butter mixture and cashews; cook, stirring, until heated through, about 1 minute.

  6. Serve with a side of brown rice and a fresh squeeze of lime.