Name: Veggie-Cashew Stir-Fry
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Ingredients for - Veggie-Cashew Stir-Fry

1. 1/4 cup reduced-sodium soy sauce

2. 1/4 cup water

3. 2 tablespoons brown sugar

4. 2 tablespoons lemon juice

5. 2 tablespoons olive oil

6. 1 garlic clove, minced

7. 2 cups sliced fresh mushrooms

8. 1 cup coarsely chopped fresh baby carrots

9. 1 small zucchini, cut into 1/4-inch slices

10. 1 small sweet red pepper, coarsely chopped

11. 1 small green pepper, coarsely chopped

12. 4 green onions, sliced

13. 2 cups cooked brown rice

14. 1 can (8 ounces) sliced water chestnuts, drained

15. 1/2 cup honey-roasted cashews

How to cook deliciously - Veggie-Cashew Stir-Fry

1 . Stage

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

2 . Stage

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.

3 . Stage

Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.