If you are a regular listener to the What’s in Season segment of our show, you more than likely have heard Earl Herrick and I talking about transition times in your produce department. April and May are those “in between” months where local summer crops have not shown up yet and the winter supply starts looking all too familiar. That’s when a good imagination and some creative recipes can really come into play. Below is a recipe for Vegetable Cashew Stir-Fry, one of my favorite dishes this time of year.
Easy Vegetable Cashew Stir-Fry Over Brown Rice
Serves 4
Ingredients
1 tablespoon coconut oil (could use olive oil, just don’t heat it too high)
1 organic onion, sliced
1 organic red bell pepper, sliced
1/2 pound organic broccoli florets
1/2 pound organic cremini mushrooms, sliced
1 small head organic Napa cabbage, thinly sliced
Sauce
1 tablespoon arrowroot
1/3 cup tamari
2/3 cup organic vegetable broth
2 cloves organic garlic, minced
1 2-inch piece of fresh organic ginger, minced
1/2 cup raw cashews
Procedure
Gather ingredients. Slice onion and pepper. Prepare broccoli into florets, slice mushrooms, and Napa cabbage. When vegetables are ready, heat oil in heavy skillet or wok. Add onion and pepper and cook for 3 minutes. Then add broccoli and mushrooms and cook for 5 minutes more. Add cabbage and cook, stirring for 2 minutes. Meanwhile, mince garlic and ginger. In a small bowl, mix together the arrowroot, tamari, vegetable broth, ginger, and garlic. Whisk until smooth. Pour sauce over vegetable mixture, stirring constantly. When sauce has thickened (about 2 minutes), stir in cashews and serve immediately over cooked brown rice.
Recipe courtesy of Jennifer Brewer of Nourishing Nutrition
