Easy Veggie and Cashew Stir Fry

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.

Tags: agave nectar, carrot, cashews, food, soy sauce, vegetarian