Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cashews and Vegetables Recipe
    Lost? Site Map

    Cashews and Vegetables

    Cashews and Vegetables. Photo by Mikekey

    1/2 Photos of Cashews and Vegetables

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Annacia's Note:

    This is so good! tasts like it came from a chinese restaurant. The brown rice is my choice but the noodles are still there if you prefer. The only secret to this is not to overcook the veggies. The prep time is just starting the rice or pasta. The brown rice will take longer so be sure it has plenty of time.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    • 2 tablespoons cooking oil
    • 1 (16 ounce) package frozen stir fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms)
    • 3/4 cup whole raw cashews
    • 3/4 cup bottled stir-fry sauce, with garlic
    • 3 cups hot cooked brown rice or 3 cups chinese noodles
    • sliced green onion

    Directions:

    1. 1
      Put rice or pasta on to cook.
    2. 2
      In a wok or large skillet heat oil over medium-high heat. Add the frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.
    3. 3
      Add whole cashews to the hot wok. (Add more oil, if necessary.) Cook and stir for 2 to 5 minutes or until nuts are browned.
    4. 4
      Add stir-fry sauce to the wok. Return vegetables to the wok; gently toss all ingredients together to coat. Heat through. Serve over cooked rice (or pasta). Sprinkle with green onion.

    Ratings & Reviews:

    • on January 13, 2007

      55

      Another winner! I used fresh vegies and Mille's "Oriental Stir-Fry Sauce" for the sauce. Went well over brown jasmine rice. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cashews and Vegetables

    Serving Size: 1 (178 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 371.3
     
    Calories from Fat 179
    48%
    Total Fat 19.9 g
    30%
    Saturated Fat 3.4 g
    17%
    Cholesterol 0.0 mg
    0%
    Sodium 5.5 mg
    0%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 3.4 g
    13%
    Sugars 1.2 g
    5%
    Protein 7.3 g
    14%

    The following items or measurements are not included:

    stir fry vegetables

    stir-fry sauce

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes