A vegetarian stir-fry with exceptional flavors and protein!
Ingredients
2 cup
Brown rice, medium-grain, dry
1/4 cup
Water
(for sauce)
1 tbsp
Soy sauce, low sodium
(for sauce)
1 tsp
Black pepper
(for sauce)
1 tbsp
Cornstarch
(for sauce)
2 clove(s)
Garlic
(minced, for sauce)
1 tsp minced
Ginger root
(for sauce)
1 tsp
Honey
(for sauce)
1/2 cup
Cashew nuts, raw
(chopped)
3 stalk(s)
Green onion, scallion, ramp
(sliced, separate the white parts from the green parts)
1 tsp
Sesame oil
(or canola oil)
4 cup
Broccoli, raw
(chopped)
2 cup
White mushrooms
(chopped)
1 cup whole
Snow peas, raw
2 cup
Bok choy
(chopped)
Instructions
Cook rice as directed on the packaging.
In a small bowl, mix together all ingredients for the sauce. Set aside.
Heat a large frying pan or wok over medium-high heat. Add cashews and roast for 2 - 3 minutes. Stirring frequently. Careful not to burn them. Set aside the green parts of the green onion.
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 water, if needed, to stop browning or burning.
Add the snow peas and bok choy and sauté for 2 minutes.
Add the sauce and sauté for about 3 - 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
