Cashew Vegetable Stir Fry Recipes

Steps:

• 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.

Steps:

• In medium saucepan, prepare rice according to package directions.
• If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
• Meanwhile, rinse edamame under cold water and drain.
• In a cup, stir together the broth, soy sauce and cornstarch.
• Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
• Add the cashews and scallions and stir fry for 2 more minutes.
• Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

Steps:

• Prepare Rice as per instructions.
• Heat oil in wok and stir fry onion and garlic for 1 minute.
• Add ginger and stir fry for a further minute. Capsicum, corn and snow peas next.
• Add remaining ingredients and stir-fry for another 2 minutes or until heated through.
• Spoon rice in bowl and top with mix.

Steps:

• RICE:.
• Cook the rice according to package directions, omitting salt and fat.
• Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt & pepper; set aside, and keep warm.
• PORK:.
• Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, honey, and crushed red pepper flakes (if using) in a small bowl, and set aside.
• Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add pork; sauté 4 minutes or until browned.
• Remove from pan.
• VEGETABLES:.
• Add remaining 1 teaspoon oil to pan.
• Add mushrooms and 1 cup onion; sauté 2 minutes.
• Stir in ginger and garlic; sauté 30 seconds.
• Add peas and bell pepper to pan; sauté 1 minute.
• Stir in pork; sauté 1 minute.
• Add reserved broth mixture to pan.
• Bring to a boil; cook 1 minute or until thick, stirring constantly.
• Serve over cashew rice.

Steps:

• In a small bowl, mix together the cashew butter with the soy sauce and 100ml water. Set aside.
• Cook the noodles following pack instructions for just cooked, then drain and refresh in a bowl of cold water until needed.
• Heat the oil in a wok or large frying pan over a medium-high heat. Add the garlic and chilli, and fry for 2 mins until softened and aromatic.
• Add the chicken and broccoli to the wok. Fry, stirring frequently, for 5-6 mins until both are tender. Drain the noodles and add them to the wok along with the carrot. Toss everything together well with a pair of tongs so that the noodles are heated through. Take the pan off the heat and stir through the cashew sauce.
• Serve immediately, topped with the cashew nuts and spring onions.

Steps:

• Whisk cornstarch, egg whites and salt in large bowl until smooth. Add shrimp; toss to coat. Let shrimp stand at room temperature 20 minutes.
• Heat 2 tablespoons oil in large wok or heavy large skillet over medium-high heat. Add shrimp, garlic and ginger and stir-fry until shrimp is cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to plate. Add remaining 1 tablespoon oil to wok. Add broccoli and carrots and stir-fry until vegetables are crisp-tender, about 4 minutes. Add cashews, teriyaki sauce, Sherry and 1/4 teaspoon crushed red pepper and cook 1 minute. Return shrimp to wok and stir-fry until coated with sauce and heated through, about 1 minute. Season with salt and additional crushed red pepper, if desired.
• Spoon shrimp and vegetable mixture onto platter. Spoon cooked rice around edge of platter and serve.

Steps:

• Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside.
• Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.

Steps:

• Blanch vegetables 2-3 min in large pot of boiling salted water until crisp-tender. Drain; transfer to bowl of ice water. Drain and set aside.
• Place chicken in small bowl. Add 1 Tbsp of water at a time, working in with hands until water is absorbed into chicken. Sprinkle cornstarch over chicken and work in with hands to coat all pieces.
• Drizzle oil around sides of stir-fry pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.)
• Add chicken; stir fry 2 minute Add garlic; stir fry 1 min (careful not to burn). Add sauce; toss to coat. Remove chicken and sauce from pan; set aside. Wipe pan clean.
• Return pan to heat. Drizzle oil around sides of pan; tilt pan to distribute evenly. Heat oil in pan on HIGH until oil faintly smokes. (If oil smokes too much, pan is too hot.) Stir fry vegetables 1 minute Return chicken and sauce to pan along with cashews; toss to heat through, about 30 seconds.

Steps:

• In a medium bowl, combine the soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.
• In a medium bowl, season the chicken with salt, pepper, and cornstarch.
• Heat a 9.5" fry pan over medium-high heat and add sesame oil.
• Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.
• Remove chicken and set aside in a separate bowl.
• Add the broccoli and bell peppers, and cook for 2-3 minutes.
• Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.
• Remove from heat and serve over brown rice.
• Enjoy!