Vegetable And Cashew Stir Fry

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.