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–+ servings

Vegetarian Stir Fry

An easy, 30 minute recipe! It's loaded with tons of colorful vegetables. Serve over rice!
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Total Time: 40 minutes
Servings: 4

Ingredients

For the Sauce:

  • 1/2 cup vegetable broth or water
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 Tablespoons cooking sherry
  • 2 Tablespoons honey
  • 1 Tablespoon fresh grated ginger
  • 2 cloves garlic minced
  • 3 teaspoons corn starch
  • 2 teaspoons sesame oil

For the Stir Fry:

  • 1 Tablespoon sesame oil
  • 2/3 cup roasted salted cashews
  • 2 cups broccoli florets chopped
  • 3 medium carrots peeled, then use the peeler and continue peeling the carrot into long strips
  • 2 red peppers sliced
  • 1½ teaspoons corn starch
  • 2 zucchini thinly sliced
  • 4 baby bok choy chopped
  • 1 cup fresh pineapple diced
  • For serving: White Rice thinly sliced green onions, and toasted sesame seeds

Instructions

  • Cook rice for serving, if desired.
  • In a bowl or large glass measuring cup combine the ingredients for the sauce. Whisk together the vegetable broth, pineapple juice, soy sauce, cooking sherry, honey, ginger, garlic, cornstarch, and sesame oil.
  • Heat a large skillet or wok over high heat. Add 1 tablespoon sesame oil and once hot add the cashews along with 1/4 cup of the sauce. Cook 1-2 minutes or until the cashews are lightly toasted and caramelized. Remove the cashews to a plate.
  • Add the broccoli, carrots, peppers, and cornstarch to skillet. Stir fry the veggies for 5 minutes. Add the zucchini, bok choy, and pineapple and stir fry for 5-10 more minutes. Add the sauce and cook until the sauce thickens and coats the veggies and the pineapple is beginning to caramelize, about 3 minutes.
  • Place rice in a bowl and top with veggies. Sprinkle caramelized cashews, green onions, and toasted sesame seeds over top. Serve immediately.