Sweet-And-Sour Vegetables With Cashews

Name: Sweet-And-Sour Vegetables With Cashews
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

Love Food Editors|Feb. 9, 2016 10:14 am EST

4 (1 ratings)

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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

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

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.