Name: Veggie-Cashew Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/4 cup reduced-sodium soy sauce; 1/4 cup water; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 garlic clove, minced; 2 cups sliced fresh mushrooms; 1 cup coarsely chopped fresh baby carrots; 1 small zucchini, cut into 1/4-inch slices; 1 small sweet red pepper, coarsely chopped; 1 small green pepper, coarsely chopped; 4 green onions, sliced; 2 cups cooked brown rice; 1 can (8 ounces) sliced water chestnuts, drained; 1/2 cup honey-roasted cashews

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio

TEST KITCHEN APPROVED

Veggie-Cashew Stir-Fry

4.7 | 7 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:15 min

Save Saved Saving email print

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

Text Ingredients

Shop Recipe

Directions

In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.

In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.