4
1 rating

Sweet-and-Sour Vegetables with Cashews

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.

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
Servings2
Calories Per Serving464
Total Fat27g42%
Sugar23gN/A
Saturated5g23%
Protein17g33%
Carbs48g16%
Vitamin A556µg62%
Vitamin B61mg51%
Vitamin C115mg100%
Vitamin D0.1µgN/A
Vitamin E3mg15%
Vitamin K113µg100%
Calcium175mg17%
Fiber10g39%
Folate (food)188µgN/A
Folate equivalent (total)188µg47%
Iron5mg27%
Magnesium200mg50%
Monounsaturated14gN/A
Niacin (B3)5mg24%
Phosphorus483mg69%
Polyunsaturated6gN/A
Potassium1689mg48%
Riboflavin (B2)0.6mg37.2%
Sodium606mg25%
Sugars, added4gN/A
Thiamin (B1)0.5mg30.7%
Zinc4mg26%