Cashew Shrimp & Veggie Rice Bowls


Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 1 16 oz bag large, peeled, and deveined shrimp, thawed and dried

  • 2 red bell peppers, diced into 1 inch pieces

  • 3 large carrots, sliced on an angle

  • 3 cups cauliflower or broccoli florets

  • 1 inch piece ginger root, peeled and finely minced (about 2 teaspoons)

  • 3 garlic cloves, minced

  • 3 scallions (green onions), chopped (whites and greens divided)

  • 1/2 cup roasted salted cashews

  • 1/4 cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 2 teaspoons cornstarch

  • Vegetable oil for frying

  • 2 tablespoons water

  • Sesame seeds for garnish

Steps

  1. In a bowl or jar, whisk the soy sauce, rice vinegar, honey, sesame oil, and cornstarch to form a sauce. Set aside.

  2. Heat a large wok or skillet over high heat. Once very hot, add 1 tablespoon vegetable oil.

  3. Add the peppers, carrots, and cauliflower (or broccoli), and cook, stirring occasionally for about 4 minutes until vegetables start to brown.

  4. Add 2 tablespoons of water and allow the vegetables to steam and soften slightly for 2 minutes. Add the corn and green beans. Cook for an additional minute and transfer vegetables to a dish.

  5. While the vegetables are cooking, prepare 2 pouches of Green Valley Brown Rice according to microwave instructions.

  6. Add an additional tablespoon of oil to the wok along with the shrimp, ginger, garlic, white portion of the scallions, and cashews.  Stir fry for 2 minutes, add the sauce, and cook for another minute until shrimp is nearly cooked and sauce is thick and bubbly.

  7. Add the vegetables to the wok and toss to combine.

  8. Divide the brown rice evenly between 4 bowls. Top each bowl with the stir-fry mixture, and garnish with sesame seeds and the scallion greens


Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.