Vegetable Stir Fry with Brown Cashew Sauce (V, V+, GF option)

January 5, 2020

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By: Meg Wert

3 cups coarsely chopped vegetables of your choice ** I used a prepackaged stir fry mix from Trader Joes's of raw vegetables that included: green & red peppers, broccoli, snap peas, snow pea pods, white & red onions, mushrooms, carrots, bok choy, bamboo shoots, baby corn, and water chestnuts.
Sesame oil for stir fry and sauce (about 5 tablespoons)
Sauce:
4 tablespoons soy sauce (choose a gluten-free one if desired)
1 tablespoon sesame oil
1 tablespoon rice vinegar (or white vinegar)
2 tablespoons natural peanut butter with oil
1 tablespoon brown sugar
2 to 3 cloves of garlic chopped
1/3 cup chopped raw cashews (can substitute peanuts)
1 1/2 cups brown basmati rice
3 cups of water
Adapted from carveyourcraving.com

Step 1 First, follow the directions and prepare the rice.
Step 2 This usually is bringing 2x the amount of water to boil with the rice. When at a full boil, cover and reduce to lowest heat and let cook fully. Remove from heat when done and excess water gone.
Step 3 For the Stir-Fry
Step 4 In a large saute pan, drizzle sesame oil lightly over the base of the pan and turn on the heat to medium-high.
Step 5 Add the chopped garlic and raw vegetables and saute.
Step 6 For the Sauce:
Step 7 In a mixing bowl add the soy sauce, sesame oil, vinegar, brown sugar, peanut butter, and chopped cashews.
Step 8 Using a fork, whisk together the ingredients until thoroughly mixed.
Step 9 Then drizzle over the sauteing vegetables and toss to coat thoroughly.
Step 10 Remove from heat and serve over brown rice.