Cashew Shrimp & Veggie Rice Bowls – Green Valley Organics
Cashew shrimp and veggie rice bowls with corn, green beans, peppers, and ginger-soy sauce. Great for quick, balanced lunches or dinners.
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Cooking tools:
- Wok
- Skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Chef's knife
- Cutting board
- Peeler
- Spatula
- Serving bowl
- Paper towel
Ingredients
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1 red bell pepper, diced
- 1 large carrot, sliced on an angle
- 1 15.25oz can Green Valley Organic Whole Kernel Corn, drained
- 1 14.5oz can Green Valley Organic Cut Green Beans, drained
- 3 cups cauliflower or broccoli florets
- 2 tablespoons water
- 1 16oz bag large, peeled and deveined shrimp, thawed and dried
- 1 inch piece ginger root, peeled and minced
- 3 garlic cloves, minced
- ½ cup roasted salted cashews
- 2 cups of cooked rice
- 2 scallions, chopped
- Sesame seeds for garnish
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