Cashew Shrimp & Veggie Rice Bowls

Prep Time:

Cook Time:

Serves: 4


  • ¼ cup soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon honey

  • 1 tablespoon sesame oil

  • 2 teaspoons cornstarch

  • 1 tablespoon vegetable oil

  • 1 red bell pepper, diced

  • 1 large carrot, sliced on an angle

  • 1 15.25oz can Green Valley Organic Whole Kernel Corn, drained

  • 1 14.5oz can Green Valley Organic Cut Green Beans, drained

  • 3 cups cauliflower or broccoli florets

  • 2 tablespoons water

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

  • 1 inch piece ginger root, peeled and minced

  • 3 garlic cloves, minced

  • ½ cup roasted salted cashews

  • 2 cups of cooked rice

  • 2 scallions, chopped

  • Sesame seeds for garnish


  1. In small bowl, whisk soy sauce, rice vinegar, honey, sesame oil, and cornstarch to form sauce. Set aside.

  2. Heat oil in large wok or skillet over high.

  3. Add peppers, carrots, corn, green beans, and cauliflower (or broccoli). Cook, stirring occasionally 4 minutes until vegetables start to brown.

  4. Add water, allowing vegetables to steam and soften slightly for 2 minutes.

  5. Add shrimp, ginger, garlic, and cashews. Stir fry for 2 minutes, add sauce, and cook another minute until shrimp is nearly cooked and sauce is thick and bubbly.

  6. Divide rice evenly between 4 bowls. Top each with stir-fry mixture. Garnish with scallions and sesame seeds.

Final Step

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