| Prep | Cook | Ready in | Servings | |
| 10 min | 30 min | 40 min | 4 |
| 1 tsp | Black pepper |
| 2 cup | Bok choy (chopped) |
| 4 cup | Broccoli, raw (chopped) |
| 2 cup | Brown rice, medium-grain, dry |
| 1/2 cup | Cashew nuts, raw (chopped) |
| 1 tbsp | Cornstarch |
| 2 clove(s) | Garlic (minced) |
| 1 tsp minced | Ginger root |
| 3 stalk(s) | Green onion, scallion, ramp (sliced, separate the white parts from the green parts) |
| 1 tsp | Honey |
| 1 tsp | Sesame oil (or canola oil) |
| 1 cup whole | Snow peas, raw |
| 1 tbsp | Soy sauce, low sodium (for sauce) |
| 1/4 cup | Water (for sauce) |
| 2 cup | White mushrooms (chopped) |
1. Cook rice as directed on packaging.
2. In a small bowl, mix together all ingredients for the sauce. Set aside.
3. Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
4. In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add 3-6 tablespoons of water, if needed, to stop browning or burning.
5. Add the snow peas and bok choy and sauté for 2 minutes.
6. Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
7. Serve immediately with brown rice.
| Grain | 3.2 |
| Meat Alternative | 0.5 |
| Vegetables | 3.6 |
Various Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body
