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Veggie-Cashew Stir-Fry

Total Time

Prep: 20 min. Cook: 15 min.

Makes

4 servings

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
Veggie-Cashew Stir-Fry Recipe photo by Taste of Home

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • 2 cups sliced fresh mushrooms
  • 1 cup coarsely chopped fresh baby carrots
  • 1 small zucchini, cut into 1/4-inch slices
  • 1 small sweet red pepper, coarsely chopped
  • 1 small green pepper, coarsely chopped
  • 4 green onions, sliced
  • 2 cups cooked brown rice
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/2 cup honey-roasted cashews

Directions

  1. In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
  2. In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes.
  3. Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts

1-1/2 cups: 385 calories, 16g fat (3g saturated fat), 0 cholesterol, 671mg sodium, 56g carbohydrate (15g sugars, 6g fiber), 9g protein.

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