A delightful stir-fry featuring fresh vegetables and crunchy cashews, served over fluffy rice.
Cook the rice according to the package instructions.
Use a rice cooker for perfectly cooked rice every time.
If the cashews are raw, toast them on a cookie sheet in a preheated oven at 400°F for 10 minutes.
Keep an eye on the cashews to prevent burning.
Mix the vegetable broth, soy sauce, and cornstarch in a cup until smooth.
Stir the mixture well to avoid lumps.
Heat a wok over high heat and add the vegetables and ginger. Stir-fry for 5 minutes until tender-crisp.
Cut vegetables into similar sizes for even cooking.
Add the toasted cashews and scallions to the wok and stir-fry for an additional 2 minutes.
Add the scallions at the end to retain their fresh flavor.
Pour the sauce into the wok and cook, stirring, until thickened and bubbly.
Stir constantly to prevent the sauce from clumping.
Serve the stir-fry over the cooked rice and enjoy.
Garnish with sesame seeds or a drizzle of sesame oil for extra flavor.
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