Veggie Cashew Stir Fry & Garnish Tips
Simply veggies and cashews, a very clean, crisp, easy and fast dish. I love stir frying since you can be so joyfully random with your ingredients and it still turns out divine. Here is my family’s dinner last night and kid approved!
Veggie Cashew Stir Fry
- 1 large organic carrot (chopped)
- 2 stalks of organic celery (chopped)
- 1 large organic zucchini (chopped)
- 2 garlic cloves (minced)
- 1 shallot (minced)
- 1 Cup raw cashews
- 2 Teaspoons cumin
- 1/4 cup liquid aminos or soy sauce
- 1 tablespoon avocado oil or another preferred oil
- 1/2-1 teaspoon sea salt or himalayan pink salt (salt to taste)
|In your saucepan pour in the oil, some of the salt, shallots and garlic. Sautee for a few minutes over medium heat.|
|Toss in the remaining vegetables and the cashews. Stir fry for at least 5 minutes.|
|Sprinkle in the cumin and aminos. Stir fry for an additional 5 minutes or longer if you feel it needs it. Serve with rice and enjoy.|
This dish creates the garnish too. Personally I have been trying to garnish more since it just makes a plate look more pretty and yummy. I love using ingredients and remnants from my recipe to create the garnish. Celery is a great one for this! Those leafy ends we cut off and toss (hopefully compost), make a beautiful garnish alone. In this dish since I was using carrots I peeled off a few to make flowers. All I do is wrap it around my pinky and pull it off to make a rose. I use a toothpick to hold it with some celery stalk … tadah!
What things do you like to use for a garnish?