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Vegetable Stir-fry

Vegetable Stir-fry with Cashews

© Chef Laura Bonicelli
My "Vegetable Stir-fry with Cashews" is a favorite quick dinner with lots of crunch and color.
5 from 1 vote
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Prep Time 20 minutes
12 minutes
Total Time 32 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine American, Asian
Servings 4
Calories 493 kcal

Ingredients
  

  • 10 ounces angel hair pasta

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  • 1/2 cup vegetable stock
  • 3 tablespoons hoisin sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons tamari
  • 1 teaspoon cornstarch

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  • 1 tablespoon canola oil
  • 12 ounces broccoli florets
  • 1 yellow onion cut in wedges
  • 1 teaspoon grated gingerroot
  • 1 red bell pepper stemmed, seeded, and cut into strips

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  • 1 zucchini halved lengthwise and sliced
  • 1 cup snow peas

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  • 1/2 cup chopped raw cashews

Instructions
 

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

Calories: 493kcalCarbohydrates: 79gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 1225mgPotassium: 856mgFiber: 8gSugar: 13gVitamin A: 1889IUVitamin C: 140mgCalcium: 98mgIron: 4mg
Keyword angel hair, hoisin, oyster sauce, tamari
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