Emeril's Vegetable Cashew Stir-Fry |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 3 |
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I got this recipe from a clipping of an ad for Emeril's sauces and spices in a magazine. Ingredients:
2 tablespoons vegetable oil |
1 teaspoon minced garlic |
1 teaspoon finely chopped gingerroot |
1 teaspoon finely chopped green onion |
4 cups bite-sized cut vegetables (carrots, red pepper, snow peas, water chestnuts, mushrooms) |
1 tablespoon emeril asian essence asian seasoning |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/2 cup cashews |
Directions:
1. Heat a wok or saute pan over high heat.
2. Add oil, and saute garlic, ginger and green onion a few seconds until fragrant.
3. Add vegetables and essence; stir-fry until vegetables are tender crisp, about 3 minutes.
4. Add soy sauce, sugar and cashews; toss to combine well.
5. Serve immediately; over rice, if desired.
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