Do you need a way to lighten up dinner and still keep the flavor alive? This is it. Cashew veggie stir fry is loaded with veggies, which means you can eat more – yes!
Let me give you two reasons why this meal rocks (there are more than 2, but I’m going to try and narrow this down a lot). It comes together really quickly. Start to finish, you can have this done in 20 minutes. Here’s why. Once the rice is cooking, you leave it alone. When the veggies are cut and in the pan doing their thing on the heat, you put the sauce together. The sauce thickens up in less than 2 minutes. No lie.
So reason number 2, you can make this ahead and it tastes the same as when you first made it. Hold off on adding the cashews and green onions until serving time though. Store the rice and the stir fry separately, heat separately and then serve together.
You could save a bunch of calories and just skip the rice altogether if you’re on a special diet. This is good for everyone.
- 2 Tablespoons canola oil
- 1 red bell pepper, cut into 1" chunks
- 1 green bell pepper, cut into 1" chunks
- 2 cups broccoli florets
- 2 cups mushrooms, cut in half or quartered
- 1 cup water chestnuts
- ¼ cup low sodium soy sauce
- ½ cup vegetable stock
- 2 Tablespoons honey
- 2 Tablespoons hoisin sauce
- 1 Tablespoon rice wine vinegar
- 2 teaspoons sesame oil
- 2 cloves garlic minced
- 2 Tablespoons cornstarch
- 1 cup raw or lightly salted cashews
- 2 scallions, cut into ½" pieces
- 2 cups white sticky rice
- Cook rice according to package directions
- In a large skillet or wok, add canola oil over medium heat
- Add bell peppers, broccoli and mushrooms and saute until they start to get soft
- In a bowl or a large measuring cup, add soy sauce, vegetable stock, honey, hoisin sauce, vinegar, sesame oil, garlic and cornstarch - whisk until combined
- When veggies are slightly soft, add the soy sauce mixture and bring to a simmer to thicken
- Turn off heat and add half of the cashews
- Serve veggies on top of rice and top with additional cashews and scallions