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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In medium saucepan, prepare rice according to package directions. | 2. If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown. | 3. Meanwhile, rinse edamame under cold water and drain. | 4. In a cup, stir together the broth, soy sauce and cornstarch. | 5. Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender. | 6. Add the cashews and scallions and stir fry for 2 more minutes. | 7. Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	1	cup		678.95	141.0625	13.949000000000002	5.92
vegetable broth	1 1/2	cups		243.54	39.483000000000004	8.9298	5.7564
soy sauce	1/2	cup		67.575	6.2857	10.3785	0.7268
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
peanut oil vegetable	1	tablespoon		-	-	-	-
red pepper	2	cups	chopped	120.0	26.43	5.61	1.32
edamame	2	cups		257.24	17.9596	26.4792	11.1628
broccoli floret	2	cups	cut	-	-	-	-
carrot	1	cup	shredded	52.48	12.2624	1.1904	0.3072
gingerroot	1		grated	4.8	1.0662	0.1092	0.045
cashew	1/2	cup	roasted unsalted	-	-	-	-
scallion	1	cup	chopped	32.0	7.34	1.83	0.19

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.