Ingredients for Vegetable And Cashew Stir Fry
- 2 cups rice (cooked)
- Vegetable Broth
- Light Soy Sauce
- 1 tablespoon cornstarch
- Peanut Oil
- Red Peppers
- Frozen Edamame
- Broccoli Florets
- Carrot
- Gingerroot
- 1 cup cashews
- Scallion
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How to Make Vegetable And Cashew Stir Fry
- Prepare rice according to package directions in a medium saucepan.
- Preheat oven to 400°F (200°C). If using unroasted cashews, spread 1 cup of cashews on a baking sheet and toast for 10-12 minutes, or until lightly browned.
- Rinse 1 cup of edamame under cold water and drain.
- In a small bowl, whisk together 1/4 cup low-sodium chicken broth, 2 tablespoons soy sauce, and 1 tablespoon cornstarch.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
- Add 1/2 teaspoon red pepper flakes (optional), 1 cup edamame, 1 bunch asparagus (trimmed and cut into 1-inch pieces), 1 cup sliced carrots, and 1 tablespoon grated ginger. Stir-fry for 3-4 minutes, until asparagus is crisp-tender.
- Add 1 cup toasted cashews and 2 chopped scallions. Stir-fry for 2 more minutes.
- Stir the broth mixture to recombine and pour it into the wok.
- Bring to a boil, and cook for 2 minutes, stirring constantly, until the sauce has thickened and become bubbly.
- Serve the stir-fry immediately over prepared rice.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
25g
Fat
16g
Carbs
24g
