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Vegetable Stir Fry with Cashews
MAKINGHEALTHYCHOICES14Ingredients
25Minutes
300Calories
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Description
Bright and colourful, this stir fry is where the vegetables are the star of the plate. Super healthy and delicious. For more details see http://makinghealthychoices.ca/2016/01/22/vegetable-stir-fry-with-cashews/
Ingredients
US|METRIC
4 SERVINGS
- 4 cups broccoli florets
- 4 large carrots (chopped)
- 1 red pepper (chopped, or mix of coloured peppers)
- 10 mushrooms (quartered)
- 1 Tbsp. coconut oil
- 3 cloves garlic (minced)
- 1 Tbsp. ginger (grated)
- 1/2 cup vegetable stock
- 2 tsp. corn starch
- 3 Tbsp. low sodium soy sauce
- 1 tsp. rice vinegar
- 2 pinches red pepper flakes
- 1/2 cup roasted cashews
- rice
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Directions
- In a small bowl, stir together the stock, corn starch, soy sauce, vinegar, and red pepper flakes.
- Heat coconut oil in wok over medium high heat and add garlic and ginger. Cook until fragrant. In order, add carrots, mushrooms, broccoli, peppers and cook, stirring gently to that they cook quickly, remaining firm and with bright colours.
- Add stock mixture and cook until sauce has thickened and is clear. Top with cashews.
- Serve with rice, barley, quinoa, or noodles of choice
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat4.5g23% |
Trans Fat |
Cholesterol10mg3% |
Sodium720mg30% |
Potassium940mg27% |
Protein11g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber7g28% |
Sugars9g |
Vitamin A270% |
Vitamin C210% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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