Veggie-Cashew Stir-Fry Recipe | Taste of Home

Name: Veggie-Cashew Stir-Fry Recipe | Taste of Home
Ingredients: 1/4 cup reduced-sodium soy sauce; 1/4 cup water; 2 tablespoons brown sugar; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 garlic clove, minced; 2 cups sliced fresh mushrooms; 1/4 pound fresh baby carrots, coarsely chopped; 1 small zucchini, cut into 1/4-inch slices; 1 small sweet red pepper, coarsely chopped; 1 small green pepper, coarsely chopped; 4 green onions, sliced; 2 cups cooked brown rice; 1 can (8 ounces) sliced water chestnuts, drained; 1/2 cup honey-roasted cashews

"Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies has always been a struggle until I whipped up this stir-fry one night. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio..."

INGREDIENTS

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1/4 cup reduced-sodium soy sauce

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1/4 cup water

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2 tablespoons brown sugar

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2 tablespoons lemon juice

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2 tablespoons olive oil

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1 garlic clove, minced

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2 cups sliced fresh mushrooms

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1/4 pound fresh baby carrots, coarsely chopped

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1 small zucchini, cut into 1/4-inch slices

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1 small sweet red pepper, coarsely chopped

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1 small green pepper, coarsely chopped

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4 green onions, sliced

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2 cups cooked brown rice

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1 can (8 ounces) sliced water chestnuts, drained

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1/2 cup honey-roasted cashews

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