Taste of Home
Veggie-Cashew Stir-Fry
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 4 servings.
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
Ingredients
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1/4 cup reduced-sodium soy sauce
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1/4 cup water
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2 tablespoons brown sugar
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 garlic clove, minced
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2 cups sliced fresh mushrooms
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1 cup coarsely chopped fresh baby carrots
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1 small zucchini, cut into 1/4-inch slices
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1 small sweet red pepper, coarsely chopped
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1 small green pepper, coarsely chopped
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4 green onions, sliced
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2 cups cooked brown rice
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1 can (8 ounces) sliced water chestnuts, drained
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1/2 cup honey-roasted cashews
Directions
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1.
In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
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2.
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.
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3.
Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.
Nutrition Facts
1-1/2 cups: 385 calories, 16g fat (3g saturated fat), 0 cholesterol, 671mg sodium, 56g carbohydrate (15g sugars, 6g fiber), 9g protein.
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