Emerils Vegetable Cashew Stir Fry Recipes
VEGGIE-CASHEW STIR-FRY
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 seconds. -Abbey Hoffman, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.
Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.
STIR FRY VEGETABLES WITH CASHEWS
Make and share this Stir Fry Vegetables With Cashews recipe from Food.com.
Provided by Chef Decadent1
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside.
- Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.
Nutrition Facts : Calories 106.7, Fat 7.2, SaturatedFat 1, Sodium 810.1, Carbohydrate 9.6, Fiber 1.9, Sugar 4.1, Protein 1.9
VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
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STIR-FRIED VEGETABLES WITH TOASTED CASHEWS RECIPE
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- In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
- In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
- Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
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