Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy

Name: Pan-Asian Stir-Fry with Carrots, Cashews, and Bok Choy
Ingredients: 2 cups cups cooked brown or white rice (yielded from 1 uncooked rice or purchased frozen); 2 Tbsp. canola or vegetable oil; 1 Tbsp. fresh ginger (peeled finely chopped); 6 carrots (about 1 lb., sliced); 2 tsp. curry powder (or more to taste); 1 bell pepper (any color), (diced); 12 oz. bok choy ( chopped (keep leaves and stems separate)); 1 tsp. dried dill (or use 1 Tbsp. fresh); 1/2 cup cashews; 3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed); 1/2 lime (juice only, about 1 Tbsp.)

www.thescramble.com

Pan-Asian Stir-Fry with carrots, cashews, and bok choy—flexible, flavorful, and ready in 30 minutes! Perfect for family dinners.

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Ingredients

2 cups cups cooked brown or white rice (yielded from 1 uncooked rice or purchased frozen)
2 Tbsp. canola or vegetable oil
1 Tbsp. fresh ginger (peeled finely chopped)
6 carrots (about 1 lb., sliced)
2 tsp. curry powder (or more to taste)
1 bell pepper (any color), (diced)
12 oz. bok choy ( chopped (keep leaves and stems separate))
1 tsp. dried dill (or use 1 Tbsp. fresh)
1/2 cup cashews
3 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
1/2 lime (juice only, about 1 Tbsp.)