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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.