25 June 2012

What I had for dinner: Broccoli-Cashew Stir Fry

I am a huge fan of Chinese Food! However, I also suffer from adverse reactions to Monosodium Glutamate (MSG). So, in order to continue my enjoyment of this cuisine without suffering the ill effects of "Chinese Restaurant Syndrome" (yes, it's an actual term used to describe the ill-effects some suffer after eating Chinese food, linked to MSG), I put my love affair with cooking to the test and came up with this simple dish sure to satisfy any Chinese food lover. So save your money and skip the take out tonight.

Broccoli-Cashew Stir Fry
(yields 4 servings)
4 cups cooked brown rice
2 tbsp water
2 cups broccoli crowns (stems removed)
1 small red pepper, chopped
1 small yellow onion, chopped
2 large carrots, shredded
2 garlic cloves, minced
2 tbsp cornstarch
1 1/2 cups vegetable broth
3 tbsp soy sauce
1/4 tsp ground ginger
3/4 cup cashews

Prepare rice according to directions.

While rice cooks, in a large stock pot saute broccoli, peppers, onions, carrots and garlic in water over medium heat until tender (around 5-7 minutes)

While vegetables are sauteing, combine cornstarch, vegetable broth, soy sauce and ginger in a bowl. Stir until blended. Gradually stir mixture into stock pot. Bring to a boil; cook and stir until thickened (around 2 minutes).

Reduce heat to low, add cashews and stir to combine. Cook until heated through. Serve with rice.

Christine Marie | Blog | Facebook
Upstate, NY Christine resides in Upstate NY and has dreams of opening an animal sanctuary there one day. She is passionate about animal rescue/welfare and healthy eating. Changing her diet dramatically improved her health, and she enjoys sharing what she has learned with anyone willing to listen! In her free time she loves to cook/bake all-natural vegan meals from scratch, take her dog for long walks and spoil her 5 cats. In addition to her own pets, she is actively involved in rescuing and fostering strays.

Photo credit: Christine Marie