Trevor's Kitchen

Veggie Cashew Stir-Fry

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
1/4 pound fresh baby carrots, coarsely chopped
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

About the Recipe

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

Nutritional Info

Getting it done:

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.

Ingredients:

Getting it done:

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.