Quick Dinner: Ginger & Cashew Veggie Stirfry
It’s one of my personal favorite nourishing weeknight dinners, and the leftovers make a perfect lunch the next day too. Try it out and let me know what you think!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodmatters.com.
Cooking tools:
- Wok
- Grater
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Airtight container
- Serving bowl
- Plate
Ingredients
- 3 tablespoons tamari
- ½ inch ginger, grated
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ½ long red chili, seeded and thinly sliced
- ½ yellow (brown) onion, thinly sliced
- 1 garlic clove, crushed
- ¼ teaspoon pepper
- 1 cup green beans, trimmed
- ½ red bell pepper (capsicum), core removed and thinly sliced
- 1 small zucchini, thinly sliced
- ¼ head of broccoli, cut into florets
- ¼ bunch of basil leaves
- ¼ cup raw, activated, unsalted cashews
- ½ cup brown basmati rice, uncooked
- 1 cup water
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