Vegetable-Cashew Stir-Fry | Oregonian Recipes

Ingredients

• 1 cup cooked brown rice
• 1 teaspoon peanut oil
• 1/4 cup raw cashews, roughly chopped
• 1 cup carrots, thinly sliced
• 1 cup celery, thinly sliced
• 1 cup green, red or yellow bell pepper, chopped
• 1/4 cup yellow or green onion, chopped
• 1 tablespoon bottled minced fresh garlic
• 2 teaspoons bottled chopped fresh ginger
• 1 cup vegetable broth
• 2 tablespoons dry sherry
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1 tablespoon cornstarch
• Red pepper flakes, to taste