Vegetable-Cashew Stir Fry

Mains | 30 Minutes or Less, Cooking for One or Two | Vegetables

SERVES 2 generously - START TO FINISH: Under 20 Minutes
Recipe Scoop Vegetable-Cashew Stir Fry

Cooking Notes

20 minute cook time does not include brown rice

Vegetable-Cashew Stir Fry

1 cup cooked brown rice
1 teaspoon peanut oil
1/4 cup raw cashews, roughly chopped
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup chopped green, red or yellow bell pepper
1/4 cup chopped yellow or green onion
1 tablespoon bottled minced fresh garlic
2 teaspoons bottled chopped fresh ginger
1 cup vegetable broth
2 tablespoons dry sherry
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 tablespoon cornstarch
Red pepper flakes to tastes

1. Cook rice according to package directions. In the last 15 minutes of cooking rice, prepare stir-fry.

2. Heat oil in a 10-inch or larger frying pan over medium-high heat. Add the cashews and stir and cook for one minute or until cashews begin to lightly brown. Add vegetables to the cashews. Stir and cook for 3 to 4 minutes until vegetables begin to tenderize.

3. Add the garlic, ginger and vegetable broth and bring to a boil. Meanwhile, in a small jar with a lid, mix the sherry, soy, sauce, sesame oil and cornstarch. Cover the jar and shake vigorously. Add the cornstarch mixture to the vegetables and bring the mixture back to a boil, stirring constantly until thickened.

4. Serve immediately over hot brown rice.

Vegetable-Cashew Stir Fry

Approximate Values Per Serving: 623 calories, 14 g fat (2.5 g saturated), 0 mg cholesterol, 15 g protein, 95 g carbohydrates, 8 g dietary fiber, 918 mg sodium

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