Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Stir It Up with Veggie Stir Fry

Vegetable Cashew Stir Fry

I haven’t made a stir fry in a long time, and this Vegetable Cashew Stir Fry sure didn’t disappoint. Obviously I found this on Pinterest, but I really liked the idea of serving this over rice noodles instead of rice. I have so many rice noodles left over and begging to be used after making the No Fish Sauce Pad Thai and Pho Soup. To make it easy, I used vegetables already cut and combined from Whole Foods and added red pepper, edamame and cashews to the mix. You can easy opt out of a Meatless Monday dish and add in beef, chicken or shrimp; tofu would even work well here — keep it meatless! You’d be amazed at how quickly this came together and how easy it is to have fresh stir fry for dinner.

Ingredients (serves 4).

For the Sauce: *

  • 1/8 c water
  • 2-3 t sriracha — depends how much of a kick you want!
  • 1 T light olive oil
  • 2 T reduced sodium soy sauce
  • 2 T sweet red chili sauce
  • 1/4 t honey (or agave or sweetener or choice)
  • 1 T rice vinegar

* NOTE: to be completely honest, I dumped some ingredients together, and it tasted amazing! The amounts are not exact, but estimates of what I did.

 

For the Stir Fry:

  • 1-2 t light olive oil
  • 1/2 t minced garlic
  • 8 oz. rice noodles (you can also use brown rice instead)
  • 1 package frozen broccoli, cauliflower and carrots (or something similar or fresh)
  • 1 red pepper, washed and stem removed
  • 1/2 t garlic powder
  • 1/2 t ground ginger
  • 1/2 c cashews, dry roasted and unsalted
  • 1/3 c edamame, shelled and cooked

Directions.

  1. Cook rice noodles according to package directions. Set aside.
  2. Meanwhile, thaw frozen vegetables according to package directions. While thawing, chop red pepper into large chunks. Set aside.
  3. Whisk together the ingredients for sauce. Set aside.
  4. Heat light olive oil and minced garlic over medium heat. Add mixed vegetables, red pepper chunks, garlic powder and ground ginger. Sauté for about 2-3 min.
  5. Add sauce, cashews, and edamame. Allow mixture to simmer for about 5 min.
  6. Plate rice noodles and then top with the cashew vegetable mixture.
  7. Serve hot and enjoy!

Adapted from Eat Good 4 Life‘s “Cauliflower Kung Pao.”

Vegetable Cashew Stir Fry

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