Veggie-Cashew Stir-Fry

• 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
• 1/4 pound fresh baby carrots, coarsely chopped
• 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

1. In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside.
2. 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.
3. Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

soy sauce, water, brown sugar, lemon juice, olive oil, garlic, mushrooms, baby carrots, zucchini, sweet red pepper, green pepper, green onions, brown rice, water chestnuts, honey

Taken from www.tasteofhome.com/recipes/veggie-cashew-stir-fry/ (may not work)