Vegetable Cashew Saute recipe

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Ingredients

1 (16 ounce) package whole wheat rotini pasta
2 tablespoons dark sesame oil
¼ cup soy sauce
¼ cup balsamic vinegar
2 tablespoons white sugar
¼ cup dark sesame oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh shiitake mushrooms
1 cup shelled edamame (green soybeans)
¾ cup chopped unsalted cashew nuts

Nutrition Info

399.2 calories
carbohydrate: 53.7 g
cholesterol: : -
fat: 17.2 g
fiber: 6.5 g
protein: 12.2 g
saturatedFat: 2.8 g
servingSize: -
sodium: 489.6 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.

  2. In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.

  3. Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

Recipe Yield

8 servings

Recipe Note

A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta.

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