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Vegetable & Cashew Stir Fry with Basmati Rice.

  • ½ cup
    basmati rice
  • 1 crown
  • ½ cup
    cashews, roasted unsalted
  • 1 clove
  • 1 (1 inch) piece
    ginger root
  • 1
    red bell pepper
  • 1 (8 oz) pkg
    sugar snap peas
    crushed red pepper
    soy sauce
    virgin coconut oil
  • 1
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Season the rice with salt and add water; bring the mixture to a boil over high heat.
    ½ cup basmati rice
    ⅛ tsp salt
    8 fl oz (1 cup) water
  • 2
    Wash broccoli, bell pepper, and sugar snap peas.
    1 crown broccoli
    1 red bell pepper
    1 (8 oz) pkg sugar snap peas
  • 3
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
  • 4
    Separate broccoli into bite-sized florets, cut stem into smaller pieces, and transfer to a large bowl. Seed, medium dice, and add bell pepper to bowl. Halve peas and add to bowl.
  • 5
    Heat a skillet over medium-high heat.
  • 6
    Peel and mince garlic. Peel and mince or grate ginger.
    1 clove garlic
    1 (1 inch) piece ginger root
  • 7
    In a small bowl, prepare sauce by whisking together soy sauce and cornstarch.
    2 tbsp soy sauce
    1 tsp cornstarch
  • 8
    Coat bottom of skillet with oil. Add garlic, ginger, and crushed red pepper. Cook until fragrant, 15-30 seconds.
    1 tbsp virgin coconut oil
    ⅛ tsp crushed red pepper
  • 9
    Add all the vegetables from the bowl to skillet. Stir fry until tender-crisp, 4-5 minutes.
  • 10
    Add sauce and cashews to skillet. Stir fry until vegetables and cashews are well coated with sauce, 1-2 minutes.
    ½ cup cashews, roasted unsalted
  • 11
    Uncover the rice and fluff with a fork.
  • 12
    Place rice in a bowl and top with stir fry. Enjoy!