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
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 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
Heat the oil in a wok or large skillet. Add the broccoli, onions, ginger, and red pepper. Cover and cook for .
- 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, . Serve the stir-fry over the angel hair immediately.