Veggie Cashew Stir Fry

Ingredients for sauce
1/3 cup low-sodium soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon maple syrup
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Ingredients for stir-fry
1 cup roasted unsalted cashews
1 tablespoon vegetable oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 cups broccoli florets
2 red peppers diced
1 cup sliced cremini or white mushrooms

Cooked rice

For the sauce, in a small bowl, whisk together the soy sauce, hoisin, 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 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 cashews.

Serve with rice.

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