Tortellini Stir-Fry

I love this meal just for the simple fact that it is super easy and fast. No lie this meal is done from start to finish in 20 minutes. Great to make on those nights when you get home from work and you just don't feel like making anything. I have finally perfected this recipe using a homemade peanut sauce instead of the jarred, since everyone that we tried was way too HOT for our liking.

Tortellini Stir-Fry Recipe:

1 (9 ounce) package refrigerated cheese-filled tortellini
1 (16 ounce) package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
1 tablespoon cooking oil
¾ cup peanut stir-fry sauce
¼ cup chopped dry-roasted cashews

1) Cook tortellini according to package directions. Drain and set aside.
2) In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews; serve immediately.

Notes: Vary this recipe every time by choosing a different vegetable blend.

Cook Time: 20 minutes | Total Time: 20 minutes | Yields: 4 servings

Source: BHG

Thai Peanut Sauce:

¼ cup honey
¼ cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Yields: 3/4 cup