Veggie-Cashew Stir-Fry Recipe: How to Make It
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...
Keywords
- vegetable cashew stir fry
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Cooking tools:
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- Skillet
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spatula
- Wooden spoon
- Colander
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
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