cashews and vegetables

Name: Cashews and Vegetables
Prep time: 5 min
Cook time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 2 tablespoon(s) cooking oil; 1 - (16 ounce) package frozen stir fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms). fresh is far better if you have the time.; 3/4 cup(s) whole raw cashews; 3/4 cup(s) bottled stir-fry sauce, with garlic; 3 cup(s) hot cooked brown rice or 3 cups chinese noodles; - sliced green onion

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

This is so good! tasts like it came from a chinese restaurant. The brown rice is my choice but the noodles are still there if you prefer. The only secret to this is not to overcook the veggies. The prep time is just starting the rice or pasta. The brown rice will take longer so be sure it has plenty of time.

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(1 rating)

yield 4 serving(s)

prep time 5 Min

cook time 20 Min

method Stove Top

Ingredients For cashews and vegetables

2 Tbsp

cooking oil
1

(16 ounce) package frozen stir fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms). fresh is far better if you have the time.
3/4 c

whole raw cashews
3/4 c

bottled stir-fry sauce, with garlic
3 c

hot cooked brown rice or 3 cups chinese noodles
sliced green onion

How To Make cashews and vegetables

1
Put rice or pasta on to cook.

2
In a wok or large skillet heat oil over medium-high heat. Add the frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.
3
Add whole cashews to the hot wok. (Add more oil, if necessary.) Cook and stir for 2 to 5 minutes or until nuts are browned.
4
Add stir-fry sauce to the wok. Return vegetables to the wok; gently toss all ingredients together to coat. Heat through. Serve over cooked rice (or pasta). Sprinkle with green onion.
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