1400 700 vegan thaistirfry horizontal

Thai Vegetable Stir-Fry

with Peaches & Seeded Cashew Rice

dinner

Dinner Thai Gluten-Free <600 Calories Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
560
FAT
13g
CARBOHYDRATES
99g
PROTEIN
16g

MAIN INGREDIENTS

  1. ¾ cup jasmine rice
  2. ¼ cup cashews
  3. 1 zucchini
  4. 1 summer squash
  5. 2 mini sweet peppers
  6. 1 peach
  7. 3 garlic cloves
  8. 2 Thai chiles
  9. 2 tbsp tamari
  10. 2 tbsp agave
  11. 1 tbsp Worcestershire powder
  12. 2 tbsp hemp seeds
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Add the jasmine rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer until the water is absorbed and grains are tender, 14 to 16 minutes.

2
Toast the cashews

Place a large skillet over medium heat and add cashews. Toast until fragrant and lightly browned, 4 to 6 minutes. Transfer to a small bowl.

3
Prepare the produce

Trim the zucchini and summer squash, halve lengthwise, and slice into half moons. Thinly slice mini sweet peppers into rounds. Halve the peach, remove the pit, and thinly slice into wedges. Peel and mince the garlic. Mince the Thai chiles.

4
Start the stir fry

Add tamari, agave, and Worcestershire powder to a small bowl and whisk to combine. Return the large nonstick skillet to medium heat with 1 tbsp vegetable oil. Add sliced zucchini, sliced summer squash, and sliced mini sweet peppers. Cook until just softened, 3 to 5 minutes.

5
Finish the stir fry

Add the minced garlic and minced Thai chiles to the skillet with the vegetables and cook until fragrant, about 30 seconds. Add the sauce, sliced peaches, and a pinch of salt. Cook until sauce begins to boil.

6
Serve

Fluff the jasmine rice with a fork, add hemp seeds and just half the toasted cashews, and stir. Divide seeded cashew rice between bowls. Top with the Thai vegetable stir-fry with peaches. Sprinkle with remaining toasted cashews. Enjoy!