Sweet-and-Sour Greens with Cashews

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Sweet-And-Sour Greens With Cashews

This rendition of scramble-fry accommodates the mellow, nutty subtleness of cashews with all of your current sweet-and-sour veggies. This recipe is staunch for vegetarians and fleet to prepare and cook dinner.

bok choy scramble fry sweet sour

  • 1 tablespoon peanut oil
  • 1 teaspoon chile oil
  • 2 onions, sliced
  • 2 carrots, peeled and thinly sliced
  • 2 zucchini, thinly sliced
  • 4 ounce broccoli, lower into florets
  • 4 ounce button mushrooms, sliced
  • 4 ounce runt bok choy, halved
  • 1 rounded tablespoon light brown sugar
  • 2 tablespoon light soy sauce
  • 1 tablespoon rice vinegar
  • heaping 1/3 cup toasted cashews
  1. Heat every oils in a tidy professional. Add the onions and the scramble-fry over medium heat for 1-2 minutes, or unless they originate to soften.
  2. Add the carrots, zucchini, and broccoli and scramble-fry for one more 2-3 minutes. Add the mushrooms, bok choy, sugar, soy sauce, and vinegar and scramble-fry for 1-2 minutes.
  3. Sprinkle the toasted cashews over the scramble-fry and support without lengthen.

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