Cashew vegetable stir fry with pad thai rice noodles
It’s time to eat the rainbow. No, not literally, but you know what I mean. It’s all about variety, and getting a variety of fruits and vegetables in your diet. Believe me, it’s not always easy! It’s something you have to consistently be aware of.
Honestly, how boring would it be if we ate the same thing every day. Maybe kids wouldn’t agree. Haha, I know my daughter always has cheez-its for her school snack and a PBJ for her lunch. I do try to change things up, and once in awhile it’s welcomed.
Now a variety of vegetables in a meal, can really make things interesting. That’s why I love making stir fry. A variety of veggies are not only beautiful, but the variety tastes good too!
So remember, the stir fry that you make at home, doesn’t always have to taste the same. You can use different sauces or use noodles instead of rice. Or even cut the vegetables in a different way. Variety will change how your stir fry tastes. Or even looks. You don’t want things to become boring.
If you try a little variety in your meals, you just might want to cook at home more. I do tend to stick to my classic stir fry sauce, but I do enjoy changing the other stuff from time to time….
My classic stir fry sauce:
- 2 cloves of Garlic minced
- 1 tablespoon of fresh Ginger minced
- Cayenne pepper (no seeds) or any pepper of your choice
- 1/2 cup Soy sauce
- 3 tablespoons of Brown sugar
- 1-2 teaspoons of Sesame seed oil
- 1-2 tablespoons Cilantro
- Juice of 1 orange
- 2 tablespoons of Rice wine vinegar
Start by measuring out your 1/2 cup of soy sauce. Then dice your garlic and ginger. Then dice your cayenne pepper. Add everything to your bowl. Mix then add your brown sugar, sesame oil and rice wine vinegar. Chop up some cilantro and lastly the juice of 1 orange.
Always taste your sauce. Make sure it tastes right. If not, add to it. Remember your the cook, and your in charge. Some days you’ll want more sweetness or spice. You decide.
Veggies & ingredients needed for this meal:
- Peppers (2, different colors)
- Red cabbage (buy a head and slice it, trust me…you can this in many different meals)
- Green onions
- Pad Thai rice noodles
- Coconut oil or olive oil
For this meal, I used coconut oil, but feel free to use olive oil in your pan. Start by sautéing your peppers, then add your cabbage and broccoli. Make sure to season with salt and pepper.
When everything is added, cook 10-15 mins on low. Cover it with a lid so your veggies can steam. Make sure to check on them and toss.
Now add your stir fry sauce, toss and let it simmer. Just make sure your veggies don’t get over cooked.
Follow the package of your Pad Thai noodles. When done, add them to your stir fry and toss. Add cashews and top with sliced green onions, and dish up.
Now you can finally taste the rainbow!
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