Cashew
& Broccoli Stir-Fry over Brown Rice
Sauce:
1/2 cup vegetable broth
1/4 cup creamy peanut butter
2 Tbsp. Liquid Amino or Soy Sauce
1 Tbsp. honey
dash of ground red pepper
Combine all ingredients in small bowl and whisk until combined. Set aside; mixture will not be smooth.
Vegetables:
4 tsps. coconut oil
1/2 cup vegetable broth
1/4 cup creamy peanut butter
2 Tbsp. Liquid Amino or Soy Sauce
1 Tbsp. honey
dash of ground red pepper
Combine all ingredients in small bowl and whisk until combined. Set aside; mixture will not be smooth.
Vegetables:
4 tsps. coconut oil
2 cloves garlic, pressed
2 tsps. finely chopped, peeled fresh ginger root
4
cups broccoli florets3 stalks celery, cut diagonally into 1" pieces
3 green onions with tops, cut into 1" pieces
2 pkgs. ramen noodles (noodles only, throw away seasoning packet)
1/3 cup raw cashews or peanuts
Heat 4 tsps. oil over high heat until hot. Add garlic and ginger and cook for 3 minutes. Add vegetables and cook for 5 minutes more. Stir in sauce, bring to a boil and remove skillet from heat. Stir in almost fully cooked ramen noodles and sprinkle with raw cashews
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