Sweet pineapples and spicy banana peppers are served with broccoli florets, meaty cashews and more in this flavourful stir-fry; offered with prepared rice or rice noodles.
Sweet and Spicy Vegetable and Cashew Stir-Fry
Ingredients Makes: 4 servings
~ Sauce ~
1/2 tsp sesame seed oil
2 tsp honey, liquid
1 tbsp lemon juice
2 tbsp purified water
2 tbsp soy sauce
1 tsp arrowroot starch ~or~ cornstarch
~ Stir-fry Vegetables ~
2 tbsp coconut oil ~or~ avocado oil
3 garlic cloves, finely diced
2 tbsp ginger, thin julienne 1/2” lengths
1 cup broccoli, small florets
3/4 cup pineapple, cut into 1” pieces
1/2 red onion, julienne 1” length
1 bell pepper, julienne 1” length
1/2 banana pepper, thin julienne 1/2” lengths
1/2 cup cashews
Prepare the stir-fry sauce. In a bowl mix together the sesame seed oil and the honey, stir in the starch, then slowly add the soy sauce, water, lemon juice and mix until combined. Prepare rice or noodles to serve with the stir fry before preparing vegetables.
Prepare the vegetables. Finely dice garlic and then set aside in a small bowl. Thinly julienne ginger into 1/2” pieces and set aside in its own bowl. Cut broccoli into small florets set aside in a bowl. Julienne half of a red onion and a bell pepper into 1” lengths and a half of a banana pepper into 1/2” lengths and set aside in their own bowl. Cut the pineapple into 1” chunks and also set a side in its own bowl. Measure out 1/2 cup of cashews also to add to stir fry when ready.
Stir-Fry the Vegetables. It is important to move quickly when preparing a stir-fry to avoid over-cooking the vegetables. Heat 2 tablespoons of oil in a large skillet or wok over medium (4 on electric stove dial). Add the finely diced garlic cloves and cook for about 1 minute or until fragrant, then scoop out the garlic from pan with a wooden spoon and set aside in a small bowl.
Add the ginger and cook for about 1-2 minutes stirring constantly. After a couple minutes the ginger will be fragrant, now add the broccoli and cook for 3-4 minutes or until broccoli is bright green and tender crisp. Next, add the bowl of red onion, green pepper, banana pepper, cashews and the garlic that has been set aside and cook for about another 2-3 minutes longer. Flip, toss and stir the vegetables constantly with wooden spoons while cooking to prevent burning and to cook vegetables evenly. Keep space between the vegetables to avoid causing them to sweat instead of fry.
The vegetables should be tender but still crisp. Add the pineapple and cook for 1 minute longer. Next, add the prepared stir-fry sauce while stirring constantly, flipping the vegetables to evenly coat. Cook for about 30 seconds and then remove stir-fry from heat. The vegetables should smell amazing and be evenly covered in the stir-fry sauce. Transfer the vegetables to a bowl, stir in the chopped herbs and then cover to keep warm. Serve stir-fry vegetables with prepared rice or rice noodles. Enjoy.
Recipe shared by: J. Marshall
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