Sweet-And-Sour Vegetables With Cashews

Sweet-And-Sour Vegetables With Cashews
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This rendition of stir-fry incorporates the mellow, nutty subtleness of cashews with all of your favorite sweet-and-sour veggies. This recipe is suitable for vegetarians and quick to prepare and cook.
Servings
2
servings
bok choy stir fry sweet sour
Ingredients
  • 1 tablespoon peanut oil
  • 1 teaspoon chile oil
  • 2 onions, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 zucchini, thinly sliced
  • 4 ounce broccoli, cut into florets
  • 4 ounce button mushrooms, sliced
  • 4 ounce small bok choy, halved
  • 1 rounded tablespoon light brown sugar
  • 2 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • heaping 1/3 cup toasted cashews
Directions
  1. Heat both oils in a large skilled. Add the onions and the stir-fry over medium heat for 1-2 minutes, or until they start to soften.
  2. Add the carrots, zucchini, and broccoli and stir-fry for an additional 2-3 minutes. Add the mushrooms, bok choy, sugar, soy sauce, and vinegar and stir-fry for 1-2 minutes.
  3. Sprinkle the toasted cashews over the stir-fry and serve immediately.
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