VEGGIE-CASHEW STIR-FRY
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.
VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
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.
SHRIMP, VEGETABLE AND CASHEW STIR-FRY
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.
BROCCOLI, CHICKEN & CASHEW NUT STIR FRY
These ingredients are good sources of folic acid - healthy food never tasted so good
Provided by Good Food team
Categories Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
- Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
- Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
- Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.
Nutrition Facts : Calories 583 calories, Fat 34 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 37 grams protein, Sodium 1.83 milligram of sodium
CASHEW VEGGIE STIR FRY WITH CHICKEN OR TOFU
Crisp veggies. Crunchy cashews. And tofu for the vegans or chicken for the meat-eaters. All in a savory-sweet, slightly spicy sauce. This recipe cooks up in two pans at the same time, so the process can be a bit hectic. But it's well worth the effort!
Provided by Kare for Kitchen Treaty
Time 50m
Number Of Ingredients 22
Steps:
- Press your tofu. Set a layer of 5-6 paper towels on a plate. Add tofu and top with more paper towels. Place three or four more plates on top and let sit for 20-30 minutes. This will press the excess water out of the tofu. But watch your plates! You don't want them to topple and break (some use books to avoid this but I'm a plate girl myself).
- Cook the rice according to package directions. You'll want to start the rice first because it may take the longest to cook.
- Prep (IMPORTANT!) Cut all of your veggies ahead of time! This is key with stir fries, which cook superfast once you get them going. And it's especially important with this recipe because you'll have two pans going at once.
- Make the sauce. To a small bowl, add the tamari or soy sauce, honey, rice vinegar, chili-garlic sauce, and ginger. Mix until combined. Set aside.
- Coat the tofu/chicken. Add the tofu to one gallon-size ziplock bag and the chicken to another. Add the 2 tablespoons corn starch, 1/2 teaspoon salt, and 1/4 teaspoon pepper to each bag. Seal and gently shake each bag to coat all of the pieces of tofu/meat with cornstarch.
- Cook the tofu and chicken. You'll want to start the tofu about 3 minutes before you start the chicken because the tofu takes a bit longer to cook. Set a large non-stick skillet over medium-high heat. Add 1 tablespoon sesame oil and 1 tablespoon olive oil to pan. When the oil is hot, add the tofu. Cook, stirring occasionally. After 3 minutes, set another large non-stick skillet on another burner over medium-high heat. Add the remaining oil. When the oil is hot, add the chicken. Cook both the tofu and chicken, stirring/flipping occasionally, about 4-5 more minutes, until the tofu is browned and the chicken is just about cooked through. (I use a designated spoon for each one so there's no cross-contamination).
- Add the veggies. Divide the the broccoli, bell peppers, edamame, and garlic between the two pans. Cook 3-4 minutes, stirring occasionally, until the veggies are getting tender.
- Add the cashews, sauce, and scallions. Divide the cashews between the pans and cook, stirring occasionally, for another minute. Lower the heat to medium-low and divide the sauce between the two pans. Stir to combine, then let simmer for about 2 minutes, until the sauce has thickened and reduced slightly. Stir in the scallions, then remove from heat and ...
- Serve. Scoop rice onto individual plates, scoop stir fry over rice, and eat!
- Leftover instructions: Stir fry keeps for about 3 days. Store refrigerated in an airtight container.
CASHEW CHICKEN STIR-FRY
For me, the hardest part of making this quick cashew chicken recipe is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls-5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside. , Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. , Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice if desired.
Nutrition Facts : Calories 571 calories, Fat 33g fat (7g saturated fat), Cholesterol 63mg cholesterol, Sodium 1625mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 6g fiber), Protein 39g protein.
CASHEW CHICKEN STIR-FRY
This high-carb, protein-packed dish can be on the table in 20 minutes and can help you refuel after exercise
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 796 calories, Fat 38 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 51 grams protein, Sodium 2.1 milligram of sodium
CASHEW CHICKEN STIR-FRY RECIPE BY TASTY
Here's what you need: soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, ginger, garlic, chicken breast, salt, pepper, cornstarch, sesame oil, broccoli floret, red bell pepper, raw cashew, water, brown rice
Provided by Kahnita Wilkerson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 421 calories, Carbohydrate 37 grams, Fat 16 grams, Fiber 6 grams, Protein 35 grams, Sugar 19 grams
CASHEW CHICKEN WITH STIR-FRY VEGETABLES
Make and share this Cashew Chicken With Stir-Fry Vegetables recipe from Food.com.
Provided by Its Good to be Queen
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
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.
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- In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
- In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
- Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
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