Cut broccolini florets into bite-size pieces; cut stalks crosswise into 1/4-inch slices. Set aside.
Our vegetarian stir-fry is the perfect healthy weeknight meal your family needs. Serve it up over rice, quinoa, or straight up!
Servings and Ingredients
|8 oz. broccolini|
|⅓ c. Hy-Vee vegetable stock|
|⅓ c. Hy-Vee less-sodium soy sauce|
|2 ½ Hy-Vee honey|
|1 ¼ tsp. Hy-Vee cornstarch|
|¾ tsp. refrigerated garlic paste|
|4 tsp. Hy-Vee canola oil, divided|
|½ (14.11-oz.) can whole baby corn, not pickled, drained and bias-cut in half|
|1 ¼ c. Hy-Vee Short Cuts zucchini and summer squash blend, halved, about 6-oz.|
|1 medium red bell pepper, seeded and cut into 2-inch long strips|
|1 c. sliced white button mushrooms|
|1 c. That's Smart! whole cashews|
|Sesame seeds, for garnish|
|Hot cooked white rice, for serving|
Things To Grab
- Small bowl
- Wok or large skillet
Stir together vegetable stock, soy sauce, honey, cornstarch, and garlic past; set aside.
Heat 3 teaspoons oil in wok over medium-high heat. Add broccolini, baby corn, and zucchini and summer squash blend; stir-fry 1 minute. Add remaining 1 teaspoon oil then bell pepper and mushrooms; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Push vegetables from center to edge of wok.
Add cashews to wok; stir-fry 1 to 2 minutes or until toasted. Push from center to edge of wok.
Stir stock mixture and add to center of wok; bring to boiling. Cook and stir for 1 minute or until thick and bubbly. Toss stir-fried ingredients with sauce until coated. Garnish with sesame seeds, if desired. Serve over rice.
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 0mg
- Sodium: 920mg
- Total Carbohydrates: 33g
- Protein: 8g