Emerils Vegetable Cashew Stir Fry Food

VEGGIE-CASHEW STIR-FRY

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.

EMERIL'S VEGETABLE CASHEW STIR-FRY

Steps:

• Heat a wok or saute pan over high heat.
• Add oil, and saute garlic, ginger and green onion a few seconds until fragrant.
• Add vegetables and essence; stir-fry until vegetables are tender crisp, about 3 minutes.
• Add soy sauce, sugar and cashews; toss to combine well.
• Serve immediately; over rice, if desired.

CHICKEN & CASHEW STIR-FRY

Steps:

• Heat oil in a non-stick wok or large frying pan.
• Add onion and chicken and cook for 3-4 minutes.
• Add vegetables and cook a further minute.
• Add relish, sweet chilli sauce and soy sauce and mix well.
• Add cashews and stir through. Serve with rice or noodles.

CASHEW VEGETABLE STIR-FRY

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.

BROCCOLI CASHEW STIR-FRY

Steps:

• In a small bowl, mix together all ingredients for the sauce. Set aside.
• Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
• In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
• Add the snow peas and bok choy and sauté for 2 minutes.
• Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
• Serve immediately with brown rice.

STIR FRY VEGETABLES WITH CASHEWS

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.

VEGETABLE AND CASHEW STIR FRY

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.

SPINACH CASHEW STIR FRY

Steps:

• In a large frying pan, place the oil and the onions, and cook on medium heat until translucent.
• Add garlic, basil, salt and pepper.
• Cook 2 minutes.
• Add the remaining ingredients and cook 5-10 minutes.
• Serve plain or with rice.

ASPARAGUS CASHEW STIR-FRY

Steps:

• Cook or reheat brown rice according to package directions.
• In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside.
• Heat a wok or large heavy skillet over high temperature; when very hot, add the oil ("Hot wok, cold oil, food won't stick!").
• Add the asparagus, scallions, pepper, and garlic and stirfy until vegetables are crisp-tender.
• Stir the sauce mixture again, then pour it over the vegetables and stir until it is thickened and bubbly.
• Reduce heat; add cashews and stir.
• Cover and cook 1 minute, until cashews are heated through.
• Garnish with mandarin orange sections and/or toasted sesame seeds, and serve over cooked rice.
• Note: 3-4 cups broccoli florets may be substituted for asparagus, if desired.

EMERIL'S VEGETARIAN CHILI

Steps:

• In a large heavy pot, heat the oil over medium-high heat.
• Add the onions, bell peppers, garlic, and serrano peppers and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges (about 6 minutes).
• Add the chili powder, cumin, salt, and cayenne. Cook, stirring until fragrant (about 30 seconds).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock or water and stir well. Bring to a boil.
• Reduce heat to medium-low and simmer, stirring occasionally for about 20 minutes.
• Remove from the heat and stir in the cilantro. Adjust the seasoning to taste.
• To serve, place 1/4 cup of brown rice in the bottom of each bowl.
• Ladle the chili into the bowls over the rice.
• Top each serving with a dollop of sour cream and a spoonful of avocado.
• Sprinkle with Emeril's Essence and green onions and serve.