Cashews And Vegetables Recipes

VEGETABLE CASHEW SAUTE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
• In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
• Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

VEGGIE-CASHEW STIR-FRY

Steps:

• In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

STIR FRY VEGETABLES WITH CASHEWS

Steps:

• Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside.
• Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.

CASHEWS AND VEGETABLES

Steps:

• Put rice or pasta on to cook.
• In a wok or large skillet heat oil over medium-high heat. Add the frozen vegetables; cook and stir for 5 to 7 minutes or until vegetables are crisp-tender. Remove vegetables from the wok.
• Add whole cashews to the hot wok. (Add more oil, if necessary.) Cook and stir for 2 to 5 minutes or until nuts are browned.
• Add stir-fry sauce to the wok. Return vegetables to the wok; gently toss all ingredients together to coat. Heat through. Serve over cooked rice (or pasta). Sprinkle with green onion.

CASHEW CHICKEN WITH STIR-FRY VEGETABLES

Steps:

• Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
• Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
• Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
• Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
• Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.

VEGETABLE AND CASHEW STIR FRY

Steps:

• In medium saucepan, prepare rice according to package directions.
• If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
• Meanwhile, rinse edamame under cold water and drain.
• In a cup, stir together the broth, soy sauce and cornstarch.
• Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
• Add the cashews and scallions and stir fry for 2 more minutes.
• Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

CASHEW CHICKEN AND VEGETABLES

Steps:

• Dice your chicken breasts into bite sized pieces and place in a mixing bowl. Add in 1 Tablespoon corn starch and stir to cover all pieces.
• Place chicken in a skillet with 2 Tablespoons of olive oil and cook over medium heat until cooked through. The chicken will start to brown a little. Place chicken on plate and set aside.
• In another bowl mix together the chicken broth, hoison sauce, soy sauce, rice vinegar, sesame oil, honey, and 1 Tablespoon corn starch. Whisk together well.
• Heat 2 Tablespoons oil in the skillet over medium heat and add the green onions, minced garlic, broccoli, and red pepper. Cook until tender.
• After the veggies are cooked, transfer them to another plate.
• Add the sauce to the skillet and bring to a boil, stirring constantly until the sauce thickens.
• Remove from heat and add in the chicken, veggies, and cashews. Stir until everything is covered in the sauce.
• Sprinkle sesame seeds on top.
• Serve over a bed of cooked rice.

CREAMY CASHEW AND VEGETABLE KORMA

Steps:

• Put the coconut into a bowl and cover with 2 cups of boiling water; stir, and let sit for 20 minutes.
• Meanwhile heat the oil in a large saucepan, then put in the onion; cover, and let cook over gentle heat for 7 minutes.
• While the onion is cooking, halve the chilies, remove the seeds, then slice the chilies finely and add to the saucepan, along with the garlic (Keep your hands away from your face while preparing the chilies, and wash them well afterwards because the juice can burn your skin).
• Add the spices to the saucepan, stir well, and cook for a further 1 to 2 minutes.
• Strain the coconut liquid, discarding the solids.
• If you have a food processor or blender, whizz the cashews to a smooth, creamy consistency with the coconut liquid; or, grind the cashews as finely as you can (an electric coffee grinder does this well, in small batches), then mix with the coconut liquid.
• Either way, add this mixture to the saucepan; season with salt and pepper, cover, and remove from the heat.
• Cook the broccoli and green beans in a large covered saucepan containing 1/2 inch of boiling water, to half-boil, half-steam them, until they are only just tender.
• Keep them well on the crisp side as they will cook a bit more when they are added to the korma.
• Drain the vegetables, then stir them gently into the creamy cashew mixture, along with the frozen peas.
• Cook over gentle heat until the korma is hot.
• Check the seasoning, sprinkle with the cilantro, and serve.