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.
SWEET 'N' SOUR CASHEW PORK
A simple homemade sauce blends the tangy flavors in this stir-fry. Ginger, garlic and pineapple give it a traditional taste, and snow peas, green onion and cashews add a little crunch.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine 1 tablespoon cornstarch and sherry until smooth; add pork and toss to coat. In another bowl, combine sugar and remaining cornstarch. Stir in the water, vinegar, soy sauce and ketchup until smooth; set aside., In a large nonstick skillet or wok, stir-fry pork in hot oil until no longer pink. Add the cashews, onions, ginger and garlic; stir-fry for 1 minute. Add peas and pineapple; stir-fry 3 minutes longer or until peas are crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened. Serve with rice if desired.
Nutrition Facts : Calories 371 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 714mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
SWEET & SOUR VEGETABLE & CASHEW NUT STIR-FRY
Try this Sweet & Sour Vegetable & Cashew Nut Stir-Fry recipe as part of the Operation Transformation meal plan.
Categories Vegetarian, Main
Time 25m
Yield 2 Servings
Number Of Ingredients 12
Steps:
- THE METHOD Place the noodles in a pan of boiling water and simmer gently for 3 minutes (or according to packet instructions). Drain well and quickly refresh under cold running water to prevent them from sticking. Keep warm. Heat a non-stick frying pan with deep sides or a wok over a medium heat. Tip in the cashew nuts and cook until evenly toasted, tossing them regularly to ensure they do not catch and burn. Tip on to a chopping board and leave to cool a little, then roughly chop. Set aside until needed. Peel the onion and cut in half, then using a small sharp knife thinly slice, discarding the root. Peel the carrots and cut into thin slices. Trim the courgette and cut into similar slices. Break florets off the broccoli and then cut into bite-sized florets. Trim the mushrooms and cut into slices. Heat the oil in the non-stick frying pan with deep sides or a wok over a medium heat.Add the onion and cook for 2-3 minutes until softened, stirring occasionally with a wooden spoon. Add the carrots, courgettes and broccoli and stir-fry for another 2-3 minutes until almost tender but still with some crunch. Add the mushrooms to the vegetable mixture and cook for another minute, then drizzle over the honey, soy and vinegar and cook for 1-2 minutes, tossing until everything is evenly coated. Drain the pineapple - you need 100g of chunks in total and then stir into the pan, allowing it to warm through. Divide the warm noodles between plates and spoon the sweet & sour vegetables on top. Scatter over the cashew nuts to serve. PREPARE AHEAD The sweet & sour vegetables can be prepared and kept in an airtight container for up to 3 days and reheated gently in a saucepan or in the microwave once to serve with freshly cooked noodles.
Nutrition Facts : Calories 530 kcal
SWEET AND SOUR VEGGIES
This great salad is very easy to prepare, and can be made the night before serving. You can use just about any fresh veggies.
Provided by annabell
Categories Salad Vegetable Salad Recipes
Time 12m
Yield 6
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
- In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 43.9 g, Fat 0.7 g, Fiber 2.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 10.4 mg, Sugar 36.8 g
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