Ginger Cashew Vegan Stir-Fry

Mid-week dinners don’t need to be plain, take hours to prepare or require every dish in the kitchen to put the meal together! We love keeping it simple, but super flavorsome and colorful with stir-fry’s like this Ginger & Cashew one. Simple veggies are packed with flavor from the ginger, tamari, and cashews, but can easily be created using any ingredients you have on hand in the fridge.

Ginger Cashew Vegan Stir-Fry

Ingredients:

For the sauce:

• 3 tablespoons tamari
• ½ inch ginger, grated
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil

For the stir-fry:

• 1 teaspoon sesame oil
• ½ long red chili, seeded and thinly sliced
• ½ yellow (brown) onion, thinly sliced
• 1 garlic clove, crushed
• ¼ teaspoon pepper
• 1 cup green beans, trimmed
• ½ red bell pepper (capsicum), core removed and thinly sliced
• 1 small zucchini, thinly sliced
• ¼ head of broccoli, cut into florets

To serve:

• ¼ bunch of basil leaves
• ¼ cup raw, activated, unsalted cashews
• ½ cup brown basmati rice, uncooked
• 1 cup water

Method:

1. Prepare your stir fry sauce by mixing the sauce ingredients together.
2. Have all of your vegetables prepared and ready to stir fry quickly.
3. Heat a wok or large frying pan over high heat.
4. Sauté the oil, chili, onion, garlic, and pepper for 2 minutes or until they begin to soften.
5. Add the beans, red bell pepper, zucchini, and broccoli, and stir-fry for another 4 - 5 minutes or until tender but still crispy and colorful.
6. Toss through the sauce, combining thoroughly to coat all vegetables.
7. To cook the rice - in a medium saucepan with a tight-fitting lid, combine rice with 1 cup water and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 20 minutes. (Do not lift the lid or stir). Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and serve.
8. Serve the stir-fried veggies with fresh basil, cashews, and rice.

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