Vegetable and Cashew Stir Fry
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. 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. Serve over brown rice. From a vegetarian "minute meals" cookbook.
- 1 cup rice
- 1 1/2 cups vegetable broth
- 1/2 cup light soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon peanut oil or vegetable oil
- 2 cups red peppers, chopped
- 2 cups frozen edamame
- 2 cups broccoli florets or 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
In medium saucepan, prepare rice according to package directions.
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.
Meanwhile, rinse edamame under cold water and drain.
In a cup, stir together the broth, soy sauce and cornstarch.
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.
Add the cashews and scallions and stir fry for 2 more minutes.
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.