This easy cashew veggie stir-fry is loaded with a mix of vegetables including bell peppers, broccoli and mushrooms. Serve it with brown rice.
- For sauce
- 1/3 cup low-sodium soy sauce
- 1 tablespoon hoison sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- For stir-fry
- 1 cup roasted, unsalted cashews
- 1 tablespoon vegetable oil
- 2 scallions, thinly sliced, green and white parts separated
- 2 garlic cloves minced
- 1 tablespoon minced fresh ginger
- 2 cups broccoli florets
- 2 red peppers, diced
- 1 cup sliced cremini or white mushrooms
- Brown rice for serving
- For the sauce, in a small bowl, whisk together the soy sauce, hoison, rice vinegar, sesame oil, maple syrup, salt and pepper.
- Toast the cashews in a large skillet over low to medium heat until browned in spots, about 2-3 minutes. Remove the cashews and set aside.
- Increase the heat to high and add 1 tablespoon vegetable oil. Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds. Add the broccoli, peppers and mushrooms, sautéing for 3-4 minutes until the vegetables are cooked but still bright and crisp.
- Pour in the sauce and let it bubble and simmer for 2 minutes, stirring around the vegetables.
- To finish, stir in the green scallions and cashews.
- Serve with brown rice.
Store leftovers in an airtight container the refrigerator up to 4 days.
Keywords: veggie stir-fry, stir-fry vegetables