Ingredients
-
1
-
1 1/2
-
1/2
-
1
-
1
-
2
-
2
-
2
-
1
-
1
-
-
-
-
-
Directions
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 or meat. 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. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian minute meals cookbook., A great way to enjoy edamame! used the broccoli option, which everyone enjoyed. I agree with Prose, the sauce is, well, saucy – I like mine a bit thicker, so would probably use a cup of broth the next time around. I added hot chili sauce to mine once I plated it to add some heat.
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Steps
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1
Done
|
In Medium Saucepan, Prepare Rice According to Package Directions. |
|
2
Done
|
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. |
|
3
Done
|
Meanwhile, Rinse Edamame Under Cold Water and Drain. |
|
4
Done
|
in a Cup, Stir Together the Broth, Soy Sauce and Cornstarch. |
|
5
Done
|
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. |
|
6
Done
|
Add the Cashews and Scallions and Stir Fry For 2 More Minutes. |
|
7
Done
|
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. |
