Ingredients
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1 1/2 cups vegetable broth
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1/2 cup light soy sauce
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1 tablespoon cornstarch
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1 tablespoon peanut oil or 1 tablespoon vegetable oil
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2 cups frozen edamame
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2 cups broccoli florets or 2 cups asparagus, cut into 1/2 inch pieces
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1 inch gingerroot, grated
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1/2 cup cashews, roasted and unsalted
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1 cup rice
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1 cup carrot, shredded
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1 cup scallion, chopped
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2 cups red peppers, chopped
Instructions
- 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.