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
414
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  peanut oil
  • 1  Teaspoon  chile oil
  • onions, sliced
  • carrots, peeled and thinly sliced
  • 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
21g
30%
Sugar
5g
6%
Saturated Fat
9g
38%
Cholesterol
110mg
37%
Carbohydrate, by difference
16g
12%
Protein
40g
87%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
37mg
4%
Choline, total
55mg
13%
Fiber, total dietary
1g
4%
Folate, total
48µg
12%
Iron, Fe
5mg
28%
Magnesium, Mg
54mg
17%
Niacin
9mg
64%
Pantothenic acid
1mg
20%
Phosphorus, P
316mg
45%
Selenium, Se
30µg
55%
Sodium, Na
1312mg
87%
Water
83g
3%
Zinc, Zn
5mg
63%

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.