Gluten-Free Vegetable Stir-Fry With Cashews Recipe

About this recipe

A vibrant and healthy dinner option featuring a medley of crisp-tender vegetables, fluffy brown rice, and crunchy cashews, all brought together with a flavorful gluten-free sauce.

Ingredients

• 450G Pack'D Organic Broccoli Florets
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Mushroom Closed Cup Box
• 300G Love Me Tender Babycorn
• 450 G English Cucumber 450-550g
• 308G Roasted Sunflower Seeds, 308G
• - Biona Organic Risotto Brown Rice
• 1 L Crisp N Dry Oil
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 250 Ml Huilerie Beaujolaise Virgin Peanut Oil, 250Ml
• 1 kg Arrowroot Powder - Size - 1 Kg

Instructions

1. 1. Cook 1 1/2 cups of brown rice according to the package directions. Once done, fluff with a fork and cover until ready to use.
2. 2. In a wok or large skillet, heat 1 tablespoon of peanut oil over medium-high heat.
3. 3. Add 4 cups of broccoli florets and 2 sliced carrots to the wok. Cover and steam for 4-5 minutes until slightly tender.
4. 4. Stir in 1 sliced red bell pepper, 1 cup of sliced white mushrooms, 1 cup of baby corn, and 1 cup of sliced cucumber. Stir-fry over medium-high heat for 5 minutes until the vegetables are brightly colored and crisp-tender.
5. 5. In a small bowl, dissolve 1 1/2 tablespoons of arrowroot powder in 1 cup of water. Pour the mixture into the wok and cook for 2-3 minutes, stirring constantly, until the sauce thickens. Adjust seasoning with Mill & Mortar Finishing Salt Flakes to taste.
6. 6. Spread the cooked rice evenly over the bottom of a large serving dish. Spoon the vegetable mixture over the rice and sprinkle with 1/4 cup of sunflower seeds.
7. 7. Serve immediately.