Vegetable and Cashew Stir Fry

READY IN: 25mins
Recipe by Kumquat the Cat's friend

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.

Top Review by Brooke the Cook in WI

A great way to enjoy edamame! I used the broccoli option, which everyone enjoyed. I agree with Prose, the sauce is, well, saucy - I like mine a bit thicker, so would probably use a cup of broth the next time around. I added hot chili sauce to mine once I plated it to add some heat.

Ingredients Nutrition

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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