Sweet Soy, Veggie & Cashew Stir-Fry
with Roasted Zucchini Wedges & Jasmine Rice
Cooking time
25 minutes
Servings
4
Calories
490 /serving
We’re sweet on sweet soy. Wonderfully thick and sticky, this southeast Asian condiment balances the saltiness of black soybeans with a touch of palm sugar. Paired with lime, it’s the ideal vehicle to steer a kid-friendly stir-fry. Quick cooking ensures bok choy and string peas stay crispy-crunchy at the table, while thick-cut zucchini wedges remain nice and firm from high-heat roasting. Sprinkle the works with cashews and present it over warm, fluffy, fragrant jasmine rice.
We will send you:
- 450g Bok choy tips
- 200g String peas (sugar snap peas or snow peas)
- 4 Scallions
- 1 Lime
- 3 Green zucchini
- 25g Roasted cashews
- 320g Jasmine rice
- 60ml Sweet soy sauce
- 24g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Cashews, Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
7 g
Saturated Fat
1 g
Sodium
1140 mg
Total Carb
97 g
Sugars
21 g
Protein
12 g
Fibre
6 g
Preparation
Cook the rice
Preheat the oven to 450°F. In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff and keep warm.
Roast the zucchini
Meanwhile, quarter the zucchini lengthwise; halve crosswise. On a lined sheet pan, toss with a drizzle of oil, ¾ of the spices and pepper. Roast, flipping halfway, 10 to 12 min., until tender.
Mise en place
Meanwhile, remove the root ends of the bok choy; roughly chop. Remove the stem ends of the string peas; halve crosswise on an angle. Roughly chop the cashews. Halve the lime; juice ½ and quarter the remaining ½. Thinly slice the scallions crosswise, separating the white bottoms and green tops.
Make the stir-fry
In a large pan, heat a drizzle of oil on medium-high. Add the white bottoms of the scallions and sauté, 30 sec. to 1 min., until fragrant. Add the bok choy and string peas. Sauté, 3 to 4 min., until tender. Add the soy sauce, lime juice, remaining spices and S&P; stir well.
Finish & serve
To the pot of rice, add ½ the green tops of the scallions; stir well. Divide the rice between your plates. Top with the zucchini and stir-fry. Garnish with the cashews, lime wedges and remaining green tops of the scallions. Bon appétit!
