Description
A delightful medley of vibrant vegetables and crunchy cashews, tossed in a fragrant ginger and garlic sauce, perfect for quick weeknight meals.
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1/2 cup cashews
- 2 tablespoons ginger, minced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Heat sesame oil in a large skillet over medium-high heat.
- Add the minced ginger and garlic, sautéing for 1-2 minutes until fragrant.
- Add broccoli, bell peppers, and carrots to the skillet, stir-frying for about 5-7 minutes until the vegetables are tender-crisp.
- Stir in cashews and soy sauce, cooking for another 2-3 minutes. Season with salt and pepper to taste. Serve over cooked rice or quinoa.
Notes
Adjust the soy sauce based on taste; low-sodium soy sauce works well. Substitute vegetables as per preference, and consider adding proteins for a hearty meal.
- Prep Time: 10
- Cook Time: 15
- Category: Vegetarian
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg