Cut broccolini florets into bite-size pieces; cut stalks crosswise into 1/4-inch slices. Set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
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
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Whisk
- Wok or large skillet
Directions
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.
Nutrition facts
Servings
340 Calories per serving
Amounts Per Serving
- Total Fat: 21g
- Cholesterol: 0mg
- Sodium: 920mg
- Total Carbohydrates: 33g
- Protein: 8g
Daily Values
0%
Iron 15%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%