Vegetable Stir-fry with Cashews
AmericanAsian

Vegetable Stir-fry with Cashews

My "Vegetable Stir-fry with Cashews" is a favorite quick dinner with lots of crunch and color.

By Chef Laura Bonicelli

angel hairhoisinoyster saucetamari

Prep Time

20 min

Cook Time

—

Total Time

32 min

Servings

4 servings

Ingredients

  • 10 ouncesangel hair pasta
  • 1/2 cupvegetable stock
  • 3 tablespoonshoisin sauce
  • 3 tablespoonsoyster sauce
  • 2 tablespoonstamari
  • 1 teaspooncornstarch
  • 1 tablespooncanola oil
  • 12 ouncesbroccoli florets
  • 1 yellow onion (cut in wedges)
  • 1 teaspoongrated gingerroot
  • 1 red bell pepper (stemmed, seeded, and cut into strips)
  • 1 zucchini (halved lengthwise and sliced)
  • 1 cupsnow peas
  • 1/2 cupchopped raw cashews

Instructions

  1. 1

    Whisk the vegetarian stock, hoisin, tamari, and cornstarch together in a small bowl and set aside. Bring a large pot of water to a boil. When the water boils, cook the angel hair. Continue with the stir-fry while the water heats.

  2. 2

    Heat the oil in a wok or large skillet. Add the broccoli, onions, ginger, and red pepper. Cover and cook for 2 minutes.

  3. 3

    Add the zucchini, snow peas, and veggie stock mixture; cook over medium-high heat, often stirring, until vegetables are crisp-tender and the liquid is mostly gone, 5-6 minutes. Serve the stir-fry over the angel hair immediately.

Nutrition (per serving)

493

Calories

18g

Protein

79g

Carbs

13g

Fat

8g

Fiber

1225mg

Sodium