Easy Vegetable and Cashew Stir-Fry

This easy vegetable stir-fry includes edamame, roasted cashews and your choice of brown rice or quinoa, so it’s packed with protein and perfect for a quick, meatless  dinner!

Ingredients (makes 4–6 servings)

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp minced ginger
• 2 cups shredded carrots
• 1 cup sliced bell pepper, fresh or frozen
• 1 large head broccoli, chopped into florets
• 1/2 cup peas, fresh or frozen
• 2 cups cooked brown rice or quinoa
• 3/4 cup roasted salted cashews
• 1 cup shelled edamame, fresh or frozen
• 2 tbsp reduced-sodium soy sauce
• 2 tsp sriracha
• Sliced green onions for garnish (optional)

Directions

1. Heat olive oil in a large skillet or wok over medium heat. Once hot, add onion. Sauté for 5 minutes.
2. Add garlic and ginger to pan and sauté for another 3 minutes. Add carrots, bell pepper, broccoli and peas. Sauté for another 5 to 7 minutes, or until veggies are  tender.
3. Add cooked brown rice, cashews and edamame, stirring until heated through.
4. Pour soy sauce and sriracha on top and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions.

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