Cashews And Vegetables Recipes

VEGGIE-CASHEW STIR-FRY

Veggie-Cashew Stir-Fry image

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

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.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

VEGETABLE CASHEW SAUTE

Vegetable Cashew Saute image

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

Provided by DVDANDV

Categories World Cuisine Recipes Asian

Time 45m

Yield 8

Number Of Ingredients 12

Ingredients

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons dark sesame oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons white sugar
¼ cup dark sesame oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh shiitake mushrooms
1 cup shelled edamame (green soybeans)
¾ cup chopped unsalted cashew nuts

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.

Nutrition Facts : Calories 399.2 calories, Carbohydrate 53.7 g, Fat 17.2 g, Fiber 6.5 g, Protein 12.2 g, SaturatedFat 2.8 g, Sodium 489.6 mg, Sugar 8.6 g

STIR FRY VEGETABLES WITH CASHEWS

Stir Fry Vegetables With Cashews image

Make and share this Stir Fry Vegetables With Cashews recipe from Food.com.

Provided by Chef Decadent1

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup chicken broth
1 tablespoon cornstarch
2 teaspoons reduced sodium soy sauce
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ginger powder
2 tablespoons cooking oil
1 cup broccoli
2 carrots
2 stalks celery
1/4 onion
cashews
roasted sesame seeds

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.

Nutrition Facts : Calories 106.7, Fat 7.2, SaturatedFat 1, Sodium 810.1, Carbohydrate 9.6, Fiber 1.9, Sugar 4.1, Protein 1.9

CASHEW CHICKEN AND VEGETABLES

Cashew Chicken and Vegetables image

Yield 6

Number Of Ingredients 16

Ingredients

5 boneless skinless chicken breasts
2 Tablespoons corn starch (divided)
4 Tablespoons olive oil (divided)
1/2 cup chicken broth
5 Tablespoons hoison sauce
2 1/2 Tablespoons soy sauce
2 1/2 Tablespoons rice vinegar
1/2 teaspoon sesame oil
1 1/2 Tablespoons honey
4 green onions (sliced)
2 teaspoons minced garlic
1 red bell pepper (diced)
1 1/2 cups broccoli (chopped)
1 cup lightly salted cashews
1 teaspoon sesame seeds
3 cups cooked rice

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.

Nutrition Facts : Servingsize 1 serving, Calories 3039 kcal, Fat 167 g, SaturatedFat 30 g, Cholesterol 435 mg, Sodium 6204 mg, Carbohydrate 206 g, Sugar 40 g, Protein 175 mg

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