Best 2 Vegetable And Cashew Stir Fry Recipes
Embark on a culinary journey to savor the delightful Vegetable and Cashew Stir-fry, a vibrant symphony of flavors that will tantalize your taste buds. This delectable dish combines an array of colorful vegetables with the nutty crunch of cashews, all enveloped in a savory sauce that strikes a perfect balance between sweet, salty, and umami. Whether you seek a quick and easy weeknight meal or an impressive dish to grace your dinner table, this stir-fry is sure to satisfy. Our comprehensive guide features two variations – a classic version and a vegan alternative – to cater to diverse dietary preferences. Get ready to elevate your taste buds with this irresistible stir-fry experience.
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VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
PORK AND VEGETABLE STIR-FRY WITH CASHEW RICE
Steps:
- 1. Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 c. chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. 2. Combine 2/3 c. chicken broth, 1 Tbsp. cornstarch, 2 Tbsp. soy sauce, and honey in a small bowl; set aside. 3. Combine pork, remaining 1 tbsp. cornstarch, and the remaining 1 Tbsp. soy sauce in a bowl, tossing well to coat. Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 mins., or until browned. Remove from pan. 4. Add remaining 1 tsp. oil to pan. Add mushrooms and 1 c. onion; saute 2 mins. Stir in ginger and garlic; saute 30 mins. Add peas and bell pepper to pan; saute 1 min. Stir in pork; saute 1 min. Add reserved broth mixture to pan. Bring to a boil; cook 1 min. or until thick, stirring constantly. Serve over cashew rice.
Tips:
- Prep Ahead: Save time by chopping vegetables and preparing the sauce in advance. Store them separately in the refrigerator until ready to cook.
- Use High-Quality Ingredients: Fresh, crisp vegetables and flavorful cashew nuts elevate the dish. Choose cashew nuts that are free from rancidity.
- Control the Heat: Stir-frying requires high heat, but it's important to adjust the temperature as needed. Reduce heat if vegetables start to burn or stick to the pan.
- Stir Constantly: Continuous stirring ensures even cooking and prevents ingredients from sticking. Use a spatula or wooden spoon to keep everything moving.
- Don't Overcrowd the Pan: Cooking vegetables in batches prevents overcrowding, which leads to steaming instead of stir-frying. Work in small batches to achieve the desired texture.
- Add Sauce Gradually: Start with a small amount of sauce and add more as needed. This helps control the flavor intensity and prevents the dish from becoming too salty or spicy.
- Serve Immediately: Stir-fried dishes are best enjoyed hot and fresh. Serve immediately after cooking to preserve the vibrant colors and flavors.
Conclusion:
With its symphony of flavors and textures, the vegetable and cashew stir-fry is a culinary delight that enchants the senses. This versatile dish can be tailored to personal preferences by adjusting the vegetables, sauce ingredients, and level of spiciness. Whether served as a main course or a side dish, this stir-fry is a healthy and satisfying meal that showcases the beauty of fresh produce. The combination of crunchy vegetables, savory cashews, and flavorful sauce creates an unforgettable experience that will leave you craving more.
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