Real Recipes From Real Home Cooks ®

cashews and vegetables

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Private Recipe by
Sharon Colyer
Louisville, KY

This is called a "20 minute meal" from Better Homes and Gardens, New Cook Book, Fourteenth Edition. It is a Vegetarian recipe.

yield serving(s)
cook time 20 Min
method Stove Top

Ingredients For cashews and vegetables

  • 1 pkg
    (16 oz.) frozen broccoli stir-fry vegetables (broccoli, carrots, onions, red peppers, celery, water chestnuts, mushrooms)
  • 2 Tbsp
    cooking oil
  • 3/4 c
    whole raw cashews
  • 3/4 c
    bottled stir-fry sauce with garlic
  • 3 c
    hot cooked linguine or chinese noodles
  • 2
    green onions, sliced for garnish (optional)

How To Make cashews and vegetables

  • 1
    In a large skillet, cook and stir vegetables in hot oil, over medium-high heat, for 5-7 minutes. or until crisp-tender. Remove vegetables. Add cashews and, if necessary, more oil. Cook and stir, for 2-5 minutes, or until nuts are browned. Add sauce. Return vegetables to skillet, toss ingredients to coat. Heat through. Serve over pasta. If desired, sprinkle with sliced green onion.
  • 2
    Use 3/4 cup stir-fry to 3/4 cup pasta. Makes 4 servings.
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