Broccoli with Carrots and Cashews

• 3 cups Broccoli Florets
• 2 Carrots, Peeled And Cut Into Bite-size Pieces
• 4 teaspoons Cornstarch
• 6 Tablespoons Low Sodium Soy Sauce
• 1/2 cups Water
• 4 teaspoons Toasted Sesame Oil
• 2 Tablespoons Canola Oil
• 1 cup Raw Cashew Pieces
• 2 cloves Garlic, Minced
• White Or Brown Rice, Cooked, For Serving
• Chow Mein Noodles Such As La Choy, For Serving

1. Cook the broccoli and carrots to desired tenderness (pan steam or boil).
2. In a small bowl, combine the cornstarch, soy sauce, water and toasted sesame oil and set aside.
3. In a large nonstick saucepan, heat the canola oil and cashews over medium high heat.
4. Cook, stirring occasionally until toasted.
5. Add garlic and cook until the aroma is released, about 30 seconds.
6. Stir in the broccoli and carrots.
7. Whisk the sauce mixture to redistribute the cornstarch and add to the pan.
8. Cook, stirring a few times, about 1 minute just until sauce thickens and vegetables are coated evenly.
9. Serve with rice and crunchy chow mein noodles.

broccoli florets, carrots, cornstarch, soy sauce, water, sesame oil, canola oil, garlic, white or, noodles

Taken from tastykitchen.com/recipes/special-dietary-needs/broccoli-with-carrots-and-cashews/ (may not work)