Easy Veggie and Cashew Stir Fry

27 Jan

I wasn’t going to blog about this… but my friends over Facebook were so excited about the photo and the recipe, that I said “what the heck…”.  If those people who love food loved this recipe, possible you guys will also love it too.

This was something I just put together yesterday for lunch. Nothing planned in advance, unless you count that I started making the rice in my rice cooker since 10:30AM. I always get hungry and never consider making rice because whole grain rice takes about 1 hour to make, and by that time, I would be famished.

I have mentioned to you my love for adding cashews in stir-frys before… and the beauty for making it at home is that you can add as many cashews as you want!!!! Chinese restaurants are always skimping on the cashews even when they charge you extra for them every time.

The secret here… use whatever you have in your fridge… I would have added some bean sprouts, but I didn’t have any. Some spinach would have worked great too instead of the lettuce. I actually used lettuce because I was out of spinach. So work with what you have… the end product will still be delicious!!!

Easy Veggie and Cashew Stir Fry

½ onion – sliced
½ green bell pepper – sliced
6-7 white button mushrooms – quartered
1 small carrot – shredded or peeled into slices with a vegetable peeler
4 romaine lettuce leaves – sliced
½ cup roasted and salted cashews – but this measure is optional. You can add as much cashews as you want…
¼ cup soy sauce
¼ cup of water
1 tsp cornstarch
2 tbs agave nectar
Olive oil
Salt to taste
  1. In a large skillet, drizzle some olive oil over medium heat. Add the onions and peppers. Season with a bit of salt to allow the moisture to drain out of them a bit. Sauté for a few minutes until they start to soften a bit.
  2. Add the carrots and the mushrooms. Mix it all together and continue to cook over medium heat. Add the lettuce or spinach and toss to wilt into the mixture.
  3. Add the cashews to soften a bit and mix together with the flavors of the veggies.
  4. In a separate measuring cup measure the soy sauce, water and mix together with the cornstarch. Add the sauce to the pan and mix it all well.
  5. Drizzle a few turns of the pan of agave nectar and mix it all together. Turn the stove off. The heat in the stove and the pan will thicken the sauce and coat every veggie and cashew.

Serve over brown rice.

This is a very satisfying lunch or dinner without feeling heavy at all.

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5 Responses to “Easy Veggie and Cashew Stir Fry”

  1. Eliana January 27, 2012 at 10:07 am #

    Love the idea of using up what you have in the fridge for this so that nothing goes to waste. Looks delicious.

  2. Kristin January 27, 2012 at 11:12 am #

    I think that it sounds great! I love homemade stir fry, it is always better than take out. I really need to get a rice cooker…

  3. bluebirdpatch January 31, 2012 at 11:00 am #

    Oh! I love the sweet buttery flavor of cashews. I live around a HUGE Asian community and cashews are a big part of their diet. I eat them as snack all the time or use them is stir fry just like you :D

  4. redmex June 7, 2012 at 11:34 am #

    I will definitely try this – I have broccoli slaw (and other veggies) in my frige right now….and will finish with a drizzle of toasted sesame seed oil… can hardly wait! Thank you.

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