Vegetarian Delight Recipe
Ingredients
| Creamy peanut butter | 2 Tablespoon | |
| 1 tablespoon low-sodium soy sauce | ||
| Honey | 1 1/2 Teaspoon | |
| Vegetable oil | 2 Teaspoon | |
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Broccoli florets | 1/2 Cup (16 tbs), chopped | |
| Cauliflower florets | 1/2 Cup (16 tbs), chopped | |
| Zucchini | 1/2 Cup (16 tbs), chopped | |
| Corn kernels | 1/2 Cup (16 tbs), frozen | |
| Red bell pepper | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Cashews | 1 Ounce | |
Directions
1. In small bowl, combine peanut butter, soy sauce, 1 tablespoon water, and honey until blended; set aside.
2. In large skillet or wok, heat oil over medium-high heat. Add carrot and onion; cook, stirring frequently, until onion is translucent, about 2 minutes.
3. Add remaining ingredients except rice and cashews; cook, stirring frequently, until vegetables are tender-crisp, about 3 minutes. Add peanut butter mixture and cook, stirring constantly, until just boiling, about 2 minutes. Stir in rice and cook until heated through, about 2 minutes. Transfer to
heated serving dish and arrange cashews on top.
2. In large skillet or wok, heat oil over medium-high heat. Add carrot and onion; cook, stirring frequently, until onion is translucent, about 2 minutes.
3. Add remaining ingredients except rice and cashews; cook, stirring frequently, until vegetables are tender-crisp, about 3 minutes. Add peanut butter mixture and cook, stirring constantly, until just boiling, about 2 minutes. Stir in rice and cook until heated through, about 2 minutes. Transfer to
heated serving dish and arrange cashews on top.
Chef
