Quick Dinner: Ginger & Cashew Veggie Stirfry

Do you ever find yourself spending hours searching for the perfect quick dinner? That’s exactly why we created this ginger and cashew stirfry. It uses the best of seasonal ingredients (you can adapt them year-round), and truly comes together in moments.

It’s one of my personal favorite nourishing weeknight dinners, and the leftovers make a perfect lunch the next day too. Try it out and let me know what you think!

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 half of the stir-fried veggies with fresh basil, cashews, and half of the rice. Store the remainder in an airtight container in the fridge for lunch tomorrow.

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