Stir-Fried Vegetables and Cashews in Pomegranate Sauce

By Hklbrries

Tips: Serve over white rice, or with grilled chicken tossed in with the cashews. Pomegranate juice varies in sweetness; increase honey quantity, if needed.

Ingredients

• 1 tsp sesame seeds
• 1/2 cup 100% pomegranate juice
• 3 tbsp soy sauce (naturally brewed)
• 2 tbsp honey (nonflavored_
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp canola oil
• 2 to 3 large garlic cloves, minced (about 2 tsp)
• 16 ounces (1/2 bag) stir fry vegetables
• 1/4 tsp finely ground black pepper
• 1/4 cup salted cashew halves

Preparation

Step 1

Toast sesame seeds in a small frying pan over medium heat, shaking the pan occasionally until seeds are golden, about 1 minute. Set aside.

Mix pomegranate juice, soy sauce, honey and cornstarch in a small bowl until thoroughly combined. Set aside.

Heat oil in a large skillet or wok over medium-high heat. Add garlic and cook, stirring continuously, until aromatic. Add vegetables and pepper, and stir-fry until crisp-tender.

Add pomegranate juice mixture and cook, stirring continuously, until thickened, about 1 to 1 1/2 minutes.

Add cashews and toss to combine.

Transfer to a serving platter, sprinkle with sesame seeds and serve immediately.