Ingredients

The following ingredients have 4 Servings
  • 1 cup rice brown rice
  • 1 1/2 cups vegetable broth
  • 1/2 cup low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil
  • 2 medium red bell peppers (chopped into 1-inch pieces)
  • 3 cups frozen shelled edamame (thawed)
  • 2 cups asparagus (cut into 1/2 inch pieces)
  • 1- inch ginger root (grated)
  • 2 large garlic cloves (minced)
  • 1/2 cup cashews (roasted and unsalted)
  • 1 cup green onions (chopped)

Instruction

  • In a large saucepan prepare the rice according to the package instructions.
  • In a large measuring cup, whisk together the broth, soy sauce, and cornstarch.
  • In a large, non-stick skillet add the peanut oil and preheat the pan over high heat. Once the oil is shimmering, add in the bell pepper, edamame, asparagus, and ginger. Cook, while stirring often for 3 minutes, or until the bell pepper has softened and the asparagus is tender but still crisp.
  • Add in the garlic and cashews and cook, stirring constantly until the garlic is fragrant, about 30 seconds.
  • Add the broth and soy sauce mixture to the pan and bring the mixture to a low boil. Reduce the heat to medium and cook, stirring often, until the sauce thickens, about 3 minutes. Add the green onions and stir to combine.
  • Serve the stir-fry over the prepared rice and extra green onion if desired.