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Winter Vegetable and Cashew Stir-Fry

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    Source: www.allfood.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 tablespoon peanut or other vegetable oil

    2. 1 cup sliced fresh shiitake, oyster, or button mushrooms

    3. 1 large red bell pepper, cut into 1-inch squares

    4. 1 cup broccoli florets

    5. 1 cup cauliflower florets

    6. 1 cup thinly sliced carrots

    7. 2 cloves garlic, minced

    8. 2 teaspoons grated gingerroot

    9. 1/4 cup roasted cashews

    10. 2 green onions, cut diagonally into 1/4-inch slices

    11. 1/2 cup water

    12. 2 tablespoons soy sauce

    13. 1 1/2 teaspoons cornstarch

    14. 2 cups hot cooked white rice

    Instructions Jump to Ingredients ↑

    1. Heat oil in a large nonstick wok or skillet. Add mushrooms, red pepper, broccoli, cauliflower, carrots, garlic and gingerroot to wok; cook and stir for 3 to 4 minutes or until crisp-tender. Add cashews and green onions; cook and stir for 2 minutes longer.

    2. Combine water, soy sauce, and cornstarch in a small cup; stir into vegetables and cook for 2 minutes more or until thickened and heated through. Serve over rice.

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