Vegetable and Cashew Stir Fry |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian minute meals cookbook. 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.
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