Vegetable And Cashew Stir Fry Recipe

Name: Vegetable And Cashew Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup rice; 1 1/2 cups vegetable broth; 1/2 cup light soy sauce; 1 tablespoon cornstarch; 1 tablespoon peanut oil or 1 tablespoon vegetable oil; 2 cups red peppers, chopped; 2 cups frozen edamame; 2 cups broccoli florets or 2 cups asparagus, cut into 1/2 inch pieces; 1 cup carrot, shredded; 1 inch gingerroot, grated; 1/2 cup cashews, roasted and unsalted; 1 cup scallion, chopped

Servings: persons

1 cup rice
1 1/2 cups vegetable broth
1/2 cup light soy sauce
1 tablespoon cornstarch
1 tablespoon peanut oil or 1 tablespoon vegetable oil
2 cups red peppers, chopped
2 cups frozen edamame
2 cups broccoli florets or 2 cups asparagus, cut into 1/2 inch pieces
1 cup carrot, shredded
1 inch gingerroot, grated
1/2 cup cashews, roasted and unsalted
1 cup scallion, chopped

1
In medium saucepan, prepare rice according to package directions.
2
If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
3
Meanwhile, rinse edamame under cold water and drain.
4
In a cup, stir together the broth, soy sauce and cornstarch.
5
Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
6
Add the cashews and scallions and stir fry for 2 more minutes.
7
Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup rice, 1 1/2 cups vegetable broth, 1/2 cup light soy sauce, 1 tablespoon cornstarch, and more.

Yes, Vegetable And Cashew Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable And Cashew Stir Fry

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