Cashew Veggie Stir Fry
Ingredients:
¼ cup soy sauce
2 T maple syrup
2 t cornstarch
1 T grated fresh ginger
1 garlic clove, minced
½ cup cashews
1 T olive oil
2 bell peppers, seeded and sliced
1 c snap peas
2 large carrots, sliced
2 cups broccoli florets
Directions:
To make the sauce, in a small bowl, whisk together the soy sauce, maple syrup, cornstarch, ginger, and garlic. Set aside.
In a large wok or skillet, heat the cashews over medium-high heat, stirring frequently to prevent burning. Cook until the cashews are lightly toasted, about 3-5 minutes. Remove from the pan and set aside.
Add the olive oil to the pan. When the oil is hot, add the bell peppers, snap peas, carrots, and broccoli. Cook for 8-10 minutes, or until the vegetables are slightly soft but still crispy, stirring frequently.
Add the stir-fry sauce and cook until the sauce has slightly thickened, about 3 minutes. Remove the skillet from the heat and add the cashews on top.
