Easy Ginger Veggie Stir Fry with Cashews
During the week Miles and I tend to eat pretty healthy. We eat a lot of salads. It’s not sad. We really like salads!
I think of this stir fry almost like a warm salad in a way. Lots of veggies (broccoli, red peppers, snow peas), and fresh ginger make this a healthy way to enjoy not eating a salad. There is a little coconut oil to start off the stir fry, some soy sauce is added, and then the sauce is thickened with a little honey and a traditional Chinese slurry (cornstarch and water). The sauce cooks right in the bottom of the pan, (no additional pans necessary) and the vegetables are lightly steamed on top so they’re still bright and full of texture. Nothing soggy or covered in oil.
Oh yeah, there are cashews too! You could add in some chicken if you wanted to. All served with brown rice, I think this is a tasty, easy, weeknight meal you’ll love. Here’s a link for the Microplane I use: Microplane
Have fun!
Yum
