Ingredients
1/2 cup quick-cooking barley1/3 cup water3 tablespoons reduced-sodium soy sauce2 teaspoons cornstarch1 garlic clove, minced1 tablespoon canola oil2 carrots, thinly sliced1 cup cut fresh green beans (2-inch pieces)2 green onions, sliced1/2 cup unsalted cashews, optional
Preparation
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.
