For our Chinese New Year dinner, my friend Shirley prepared this colorful stir fry. It’s a vegetarian dish full of textures from the vegetables, noodles and cashews.
recipe from Recipezaar
1 1/2 cups vegetable broth
1/2 cup light soy sauce
1 tablespoon cornstarch
1 tablespoon peanut oil or vegetable oil
2 cups red peppers, chopped
2 cups frozen edamame
2 cups broccoli florets
1 cup carrot, shredded
1 inch gingerroot, grated
1/2 cup cashews, roasted and unsalted
1 cup scallion, chopped
If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
Meanwhile, rinse edamame under cold water and drain.
In a cup, stir together the broth, soy sauce and cornstarch.
Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
Add the cashews and scallions and stir fry for 2 more minutes.
Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice or toss with noodles.