Edamame Cashew Stir-Fry

Here is another recipe inspired by a recipe from Cynthia Saas’ Cinch! book. I changed up some of the vegetables and the sauce to suit my fridge contents and family but it is still a simple, yummy, healthy, stir-fry.

2 Tbs Vegetable oil
1 Small onion diced
2 Medium carrots grated
2 Tbs ginger grated
3 Cloves garlic minced
1 Tbs Soy sauce
2-3 Tbs Water (approx)
1 Red bell pepper chopped
2 Cups shelled edamame beans (frozen or fresh)
3 Baby bok choy chopped
5 Green onions (whites and greens) chopped
1+ handful of Cashews

Heat a wok over high heat. Add oil. Once oil is hot add the onion and cook until translucent (a couple of minutes). Then add the carrot, Garlic and Ginger. Stir well. Mix in the soy sauce and enough water to create a bit of steam to cook the vegetables. Once carrots start to soften add the red pepper. If the Edamame beans are frozen add now and allow to sit on the top of the other veggies to steam for a minute. then stir in. Cook for 2 minutes. Then add the Bok choy, green onion and Cashews. Turn off heat and stir well. Serve over a bed of warm Quinoa or brown rice and garnish with a few extra cashews.


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