Sweet-and-Sour Vegetables with Cashews

Sweet-and-Sour Vegetables with Cashews
Contributor

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.

2
Servings
299
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Tablespoon peanut oil
  • 1 Teaspoon chile oil
  • 2 onions, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 zucchini, thinly sliced
  • 4 Ounces broccoli, cut into florets
  • 4 Ounces button mushrooms, sliced
  • 4 Ounces small bok choy, halved
  • 1 rounded Tablespoon light brown sugar
  • 2 Tablespoons light soy sauce
  • 1 Tablespoon rice vinegar
  • Heaping 1/3 Cup toasted cashews

Directions

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.

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.

Sprinkle the toasted cashews over the stir-fry and serve immediately.

Nutritional Facts

Total Fat
10g
14%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
40g
31%
Protein
13g
28%
Vitamin A, RAE
41µg
6%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
163mg
16%
Choline, total
9mg
2%
Fiber, total dietary
7g
28%
Folate, total
102µg
26%
Iron, Fe
3mg
17%
Magnesium, Mg
51mg
16%
Niacin
2mg
14%
Phosphorus, P
159mg
23%
Selenium, Se
4µg
7%
Sodium, Na
1522mg
100%
Water
100g
4%
Zinc, Zn
1mg
13%

Vegetable Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Vegetable Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.