Vegetable & Cashew Stir Fry With Brown Rice

• 1 broccoli crown
• 1/2 cup cashews
• 1 clove garlic
• 1 piece ginger root
• 1 cup instant brown rice
• 1 red bell pepper
• 8 ounces sugar snap peas
• 1 teaspoon cornstarch
• 1/8 teaspoon crushed red pepper
• 1/8 teaspoon salt
• 2 tablespoons soy sauce
• 1 tablespoon virgin coconut oil

1. In a small saucepan, bring water to a boil. Reduce heat to a simmer, add rice and salt, and stir. Cover and cook for 5 minutes. Remove from heat and let stand, covered, for at least 5 minutes.nn1 cup watern cup instant brown ricen/8 tsp salt
2. Wash broccoli, bell pepper, and sugar snap peas. nn1 crown broccolin red bell peppern (8 oz) pkg sugar snap peas
3. Separate broccoli into bite-sized florets, cut stem into smaller pieces, and transfer to a large bowl. Seed, medium dice, and add bell pepper to bowl. Halve peas and add to bowl.
4. Heat a skillet over medium-high heat.
5. Peel and mince garlic. Peel and mince or grate ginger.nn1 clove garlicn (1 inch) piece ginger root
6. In a small bowl, prepare sauce by whisking together soy sauce and cornstarch.nn2 tbsp soy saucen tsp cornstarch
7. Coat bottom of skillet with oil. Add garlic, ginger, and crushed red pepper. Cook until fragrant, 15-30 seconds.nn1 tbsp virgin coconut oiln/8 tsp crushed red pepper
8. Add all the vegetables from the bowl to skillet. Stir fry until tender-crisp, 4-5 minutes.
9. Add sauce and cashews to skillet. Stir fry until vegetables and cashews are well coated with sauce, 1-2 minutes.nn1/2 cup cashews, roasted unsalted
10. Place rice in a bowl and top with stir fry. Enjoy!

broccoli crown, cashews, clove garlic, ginger root, instant brown rice, red bell pepper, sugar, cornstarch, red pepper, salt, soy sauce, virgin coconut oil

Taken from www.yummly.com/recipe/Vegetable-_-Cashew-Stir-Fry-with-Brown-Rice-1630888 (may not work)