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By Ginger Cashew Stir Fry with Brown Sticky Rice š±ā£
ā£ā£
ā£Hereās how to make it:ā£
ā£ā£
ā£the stir fry:ā£
ā£2 tbsp coconut or oil of choiceā£
ā£2 cloves garlic, mincedā£
ā£1 tbsp ginger, mincedā£
ā£1 small onion, slicedā£
ā£200g cremini mushroomsā£
ā£1 red bell pepper, choppedā£
ā£1 carrot, juliennedā£
ā£1 head broccoli (with stalk), cut into florets and stalk choppedā£
ā£150g edamame, shelled and frozenā£
ā£60g cashews, toastedā£
ā£2 spring onions, slicedā£
ā£toasted sesame seeds, for garnishā£
ā£4 servings brown short grain riceā£
ā£ā£
ā£the sauce:ā£
ā£3 tbsp tamari ā£
ā£4 tbsp maple syrup ā£
ā£1 tbsp ginger, gratedā£
ā£2 cloves garlic, minced ā£
ā£1/2 tsp sesame oil ā£
ā£1/2 tsp red pepper flakes ā£
ā£ā£
ā£In a small bowl, combine sauce ingredients. Set aside. ā£
ā£ā£
ā£In a wok or frying pan, heat oil over medium-high heat. Add garlic, ginger and onion. Cook until fragrant and onion begins to soften. ā£
ā£ā£
ā£Add remaining veggies and continue to cook for a few minutes until veggies are bright, crisp and nearly tender. ā£
ā£ā£
ā£Stir in sauce and continue to cook for a few minutes until sauce coats veggies/thickens. ā£
ā£ā£
ā£Add cashews and stir. Serve hot over sticky brown rice. Garnish with sliced green onion and toasted sesame seeds. Enjoy!ā£
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