Mushroom Cauliflower And Cashew Stir Fry Recipes

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VEGGIE-CASHEW STIR-FRY

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 15



Veggie-Cashew Stir-Fry image

Steps:

  • In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.

1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons brown sugar
2 tablespoons lemon juice
2 tablespoons olive oil
1 garlic clove, minced
2 cups sliced fresh mushrooms
1 cup coarsely chopped fresh baby carrots
1 small zucchini, cut into 1/4-inch slices
1 small sweet red pepper, coarsely chopped
1 small green pepper, coarsely chopped
4 green onions, sliced
2 cups cooked brown rice
1 can (8 ounces) sliced water chestnuts, drained
1/2 cup honey-roasted cashews

MUSHROOM CAULIFLOWER AND CASHEW STIR-FRY

This super quick, delicious, hearty vegan meal originated with the Hakka Chinese, an small ethnic group of Chinese living in Calcutta and Malaysia. It was published in Copeland Marks' fascinating book, "Indian and Chinese Cooking from the Himalayan Rim."

Provided by fluffernutter

Categories     Cauliflower

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10



Mushroom Cauliflower and Cashew Stir-Fry image

Steps:

  • Heat the oil in a wok over medium-high heat and stir-fry the carrots for 1 minute. Add the pepper and cauliflower and cook for 1 minute longer. Add the mushrooms and cook for another minute.
  • Salt the mixture and stir-fry for another minute. Combine the sugar, soy sauce and water and pour into the pan. Mix well and let cook for a minute. Add the cashews and mix well. Cook until the liquid begins to form a slightly thickened glaze, about another minute. Serve with rice.

Nutrition Facts : Calories 137.5, Fat 7.8, SaturatedFat 1.4, Sodium 936.6, Carbohydrate 14.4, Fiber 4.7, Sugar 6.2, Protein 6.3

1 tablespoon peanut oil
1 carrot, diced
1 bell pepper, cut into cubes
1 lb cauliflower, cut into florets
8 ounces fresh mushrooms, sliced
1 teaspoon salt
1/2 teaspoon sugar
1 tablespoon light soy sauce
1/2 cup water
1/4 cup whole cashew nuts, toasted

MUSHROOM STIR-FRY

Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.

Provided by France C

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 15



Mushroom Stir-Fry image

Steps:

  • Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
  • Cut green onions into 2-inch pieces, keeping white and green parts separated.
  • Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
  • Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 18.5 g, Fat 10.5 g, Fiber 3.5 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 775.5 mg, Sugar 6.8 g

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
6 green onions
2 tablespoons peanut oil
2 stalks celery, thinly sliced diagonally
1 medium onion, cut into 1/2-inch wedges
¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
¼ pound beech mushrooms, trimmed
¼ pound enoki mushrooms, trimmed
2 cloves garlic, minced
1 teaspoon freshly grated ginger

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