Ingredients:
- 2 cups cooked brown rice
- 1/2 cup vegetable broth (add more as you sauté to keep veggies from sticking)
- 1 head of broccoli, cut into florets (a quick microwave steam of frozen florets works too!)
- 1 medium zucchini, sliced
- 1/2 bag frozen cauliflower florets (steamed until just warm)
- 1 yellow pepper, seeded & sliced or diced
- 3 cloves garlic, minced
- 1/2 sweet onion, sliced into 1" pieces
- 6 to 8 button mushrooms, sliced (Baby Bellas are good too!)
- 1 can sliced water chestnuts, drained and rinsed
- 1/2 cup frozen peas
- 1 small diced tomato (I use Roma-style)
- 1/4 cup cashews
- Salt and pepper to taste
Sauce:
- 2 tbsp low-sodium soy sauce or Braggs Aminos
- 1 tbsp corn starch
- 1 tbsp chili paste
- 1/8 tsp cayenne (optional for extra spice)
- 1/4 cup vegetable broth
Instructions:
1. In a small bowl, whisk together the sauce ingredients until smooth. Set aside.
2. Heat 1/2 cup of vegetable stock or broth in a deep skillet over medium-high heat.*
3. Add the garlic and onion to the hot veggie stock, and sauté for about 1 minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for about 2 minutes until tender.
5. Add the broccoli florets, sliced zucchini, cauliflower florets, and yellow pepper to the skillet, and stir fry for about 5-7 minutes until tender but still lightly crisp.
6. Add the can of water chestnuts, frozen peas, and diced tomato to the skillet, and stir fry for another 2-3 minutes until heated through.
7. Pour the sauce over the stir fry and stir constantly for about 1-2 minutes until the sauce thickens and coats all of the vegetables.
8. Stir the cashews into the mixture.
9. Serve hot over a bowl of cooked brown rice, and enjoy!
Notes:
*I've written this recipe to cut out oil for lower cholesterol. If desired, you can begin sauteing your veggies in 2 Tbsp of olive or canola oil before adding the veggie stock.
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