Here is another easy recipe that is healthy – stir fried vegetables with toasted cashews. It’s really simple and quick to make yet packed with nutrients. For those hectic weeknights this is a perfect dish to serve over steamed rice.
If you buy stir fry mixed vegetables at the market, they come in different varieties. There’s broccoli, sliced carrots, snow peas or snap peas, and kale or cabbage. Sometimes if I have the vegetables, I chop and use them. I like to add chopped mushrooms and celery as well as bokchoy. You can also add a few slivers of fresh ginger for an extra kick of flavor.
As for the method, I don’t drop all the vegetables in at the same time. I cook the harder ones first – the carrots and broccoli, then the leafy ones last. If you drop them all in, the cabbage or kale will wilt faster and tend to overcook. In this stir fry you want to have the vegetables bright green in color.
For the flavoring, it’s simply garlic, onion and oyster sauce. that’s it really! Isn’t it amazing that sometimes the most simple recipes can be so tasty?
This stir fried vegetables recipe is a nice way to switch up your usual salad veggies. It is definitely one of my go to comfort foods. Not only is it easy, healthy and quick to prepare, it’s also budget-friendly.
Stir Fried Vegetables with Toasted Cashews
- 1 bag stir fry mixed vegetables* (broccoli, snow peas, carrots, napa cabbage, zuchini)
- ½ cup diced onion
- 2 garlic cloves, minced
- 1 Tbsp canola oil
- ½ cup toasted cashews
- 2 Tbsp oyster sauce
- 1 freshly ground pepper to taste
- 1 celery stalk chopped
- Heat oil in a skillet on medium-high heat. Add onions and carrots and stir fry for 2-3 minutes.
- Stir in garlic and celery, let cook for 1 minute. Add broccoli, snow peas, the oyster sauce, and freshly ground black pepper to taste. Stir it together and cover the skillet. Reduce heat to medium. and let it cook for 2-3 minutes. The steam will cook the broccoli and carrots. Uncover and add the cabbage or kale. Cover again and cook for 2 minutes. Turn off heat and top vegetables with toasted cashews. Serve over steamed rice.