Mix Vegetables with Soy & Cashew Nuts Recipe Video

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexHealthyServings2
CuisineCourse
TasteMethod
VegetarianMain Ingredient

Ingredients

 Vegetable oil2 Tablespoon
 Chopped garlic1 Tablespoon
 Broccoli florets1 Cup (16 tbs), blanched
 Bok choy1⁄2 Cup (8 tbs)
 Carrots1⁄4 Cup (4 tbs), sliced
 Button mushrooms1⁄2 Cup (8 tbs), halved
 Spinach leaves1 Bunch (100 gm)
 Asparagus sprig4 Medium, cut into 1-inch pieces
 All in one sauce4 Tablespoon (Ching's Secret All in one sauce used)
 Soy sauce1 Teaspoon
 Salt To Taste
 White pepper1⁄2 Teaspoon
 Roasted cashew nuts/Roasted peanuts2 Tablespoon

Nutrition Facts

Serving size

Calories 328 Calories from Fat 197

% Daily Value*

Total Fat 23 g35%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 532.1 mg22.2%

Total Carbohydrates 28 g9.4%

Dietary Fiber 5.2 g20.6%

Sugars 9.8 g

Protein 9 g19%

Vitamin A 228.1% Vitamin C 188%

Calcium 17.5% Iron 27.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Thoroughly wash all the vegetables, drain and keep aside.
2. In a heavy bottom pan, boil water. Blanch broccoli, asparagus and mushrooms in the boiling water one by one and rinse them in cold water, drain and keep aside.

MAKING
3. Heat up a frying pan with oil, add garlic and sauté for about half a minute until golden brown.
4. Add the broccoli florets, bok choy, carrots, mushrooms, spinach and asparagus. Stir fry to coat all the vegetables with garlic.
5. Add the all-in-one sauce, soy sauce, stirring continuously.
6. Add salt and white pepper, mix well. Cook on medium heat while stirring until all the vegetables get coated with the sauce.
7. Finally garnish with roasted cashew nuts and remove from the heat.

SERVING
8. Serve hot.

Editors Review

Stir fried vegetables sound good? Chef Vikas shows you a great way to prepare this! Well-flavored with loads of garlic, this dish is simple and quick. Watch and learn.
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