Stir-Fry Broccoli with Bell Peppers and Cashews- Vegetarian Times

By amaliana

This colorful vegetable medley is a feast fro the eyes. Serve over rice, rice noodles, or egg noodles.
To check that your wok or skillet is properly preheated, hold your hand over the pan. When you can hold it there only 2 seconds(usually after 2 to 3 minutes of preheating), start cooking.

Ingredients

• 2 tablespoons low-sodium tamari or soy sauce
• 1 teaspoon light brown sugar or agave nectar
• 1 teaspoon unseasoned rice vinegar
• 1/2 teaspoon chile-garlic sauce, optional
• 1 tablespoon canola oil
• 1 small onion, quartered and thinly sliced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 1/2 cups sliced button or shitake mushrooms
• 1 1/2 cups sliced red bell peppers
• 1 cup raw cashews
• 3 cloves garlic, minced( 1 tablespoon)
• 1 tablespoon minced fresh ginger
• 1/4 cup sliced green onions, for sprinkling

Details

Servings 4
Cooking time 30mins

Preparation

Step 1

1. Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce(if using) in small bowl, and set aside.

2. Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir fry 30 seconds. Add sauce, and stir fry 1 minute. Sprinkle with green onions.