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    You are in: Home / Recipes / Vegetable and Cashew Stir Fry Recipe
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    Vegetable and Cashew Stir Fry

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Kumquat the Cat's friend's Note:

    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.

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    1. 1
      In medium saucepan, prepare rice according to package directions.
    2. 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. 3
      Meanwhile, rinse edamame under cold water and drain.
    4. 4
      In a cup, stir together the broth, soy sauce and cornstarch.
    5. 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. 6
      Add the cashews and scallions and stir fry for 2 more minutes.
    7. 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.

    Ratings & Reviews:

    • on June 09, 2010


      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.

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    • on December 06, 2009


      I really liked this! It was easy and will be flexible depending on what's on hand. Next time I'll cut the vegetable stock in half because I prefer my stir fry sauce to be a little thicker. I may also add a few more cashews because I think I snacked too many before hand... This will make more than 4 servings. I'm guessing around 6-8, but we'll see, I'm only on serving #1! Made and reviewed for Veg*n Swap 17.

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    • on August 08, 2008


      This was a wonderful combination of vegetables. I used the broccoli option. The edamame and cashews were a refreshing change from tofu stir fries. My only complaint is that, similarly to Chef Pollo, I found that it was awfully saucy. The sauce had a good flavor and was easy to make, but it was very thin, even though I simmered it to the point that the vegetables were a little more cooked than I would prefer. Next time I will probably double the cornstarch and reduce the amount of broth. I added a dash of sri racha to the sauce. Next time I will probably add a squeeze of honey too. I didn't really measure any of the vegetables. I just used one whole red pepper, a whole package of edamame, a bunch of broccoli, 2 shredded carrots, etc. because I don't like to have waste. I don't think that was my problem, though, because if anything, I ended up with way more than 4 servings. There was a ton leftover! All in all, very tasty; thanks for posting!

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    Read All Reviews (7)


    Nutritional Facts for Vegetable and Cashew Stir Fry

    Serving Size: 1 (403 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 570.0
    Calories from Fat 187
    Total Fat 20.8 g
    Saturated Fat 3.3 g
    Cholesterol 0.0 mg
    Sodium 2214.6 mg
    Total Carbohydrate 73.1 g
    Dietary Fiber 9.7 g
    Sugars 6.4 g
    Protein 28.7 g

    The following items or measurements are not included:

    vegetable broth


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