Saturday, February 19, 2011

Honey Cashew Stir Fry

Ed eats Thai takeout or Chinese takeout at least once a week. And usually it has so much garlic in it I can't even be in the same room as him for about 2 days.

So when I saw a cashew chicken recipe on, I thought I could omit the chicken and make a few other changes and maybe rival what he was out paying money for twice a week. It was delicious, and I can control the garlic factor!

2 heads broccoli, broken into florets
1 red onion, chopped
2 bell peppers, chopped (we like red and yellow best)
1 container mushrooms, quartered
10 or so baby carrots, chopped
2 cloves garlic
red pepper flakes
3 T. honey
3 T. low sodium soy sauce
1/2 cup chopped cashews
4 chopped green onions

Heat a few tablespoons olive oil over medium heat. Add carrots, onion, and peppers, and cook 5-10 minutes until a bit tender. (still want some bite to them). Add the mushrooms and saute another 5-10 minutes, followed by the broccoli. Add garlic for the last 30 seconds or so. Remove from heat and sprinkle with red pepper flakes to your taste. (we like ours a little spicy).
Meanwhile, mix honey and soy sauce together and pour over veggies. Sprinkle cashews and green onions on top, and serve with your favorite rice--we used jasmine as the original recipe suggested and it was fantastic!

**amount of sauce will change depending on your tastebuds and the amount of veggies you use. The second time I made it, I added a bit more honey than soy to sweeten it a little.

1 comment:

  1. Just made this for dinner! The rice is great and loved all the veggies. Glad there was enough for lunch tommorrow. Mine didn't look as pretty as yours though!