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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A great side dish, no need for takeout. Developed by Nadine Day for The Heart and Stroke Foundation. Ingredients:
1 teaspoon sesame oil or 1 teaspoon canola oil |
3 green onions, sliced, separate the white parts from the green parts |
4 cups broccoli, chopped |
2 cups mushrooms, chopped |
1 cup snow peas |
2 cups bok choy, chopped |
1/2 cup cashews, chopped |
1/4 cup water |
1 tablespoon reduced sodium soy sauce |
1 teaspoon freshly grated gingerroot |
1 teaspoon honey |
1 tablespoon cornstarch |
1 teaspoon pepper |
2 garlic cloves, finely chopped |
Directions:
1. In a small bowl, mix together all ingredients for the sauce. Set aside.
2. Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
3. In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
4. Add the snow peas and bok choy and sauté for 2 minutes.
5. Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
6. Serve immediately with brown rice.
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