Vegetable and Cashew Stir Fry

Vegetable and Cashew Stir Fry

czwartek, 13 lutego 2014

Vegetable and Cashew Stir Fry

Time: 25 mins

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

Directions

• 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.