Vegetable Stir Fry with Pomegranate and Cashews

<< Vegetable Stir Fry is an Asian-inspired light meal or side dish recipe made with pomegranate juice and seeds blended with cashews, sesame seeds, veggies in a flavorful sauce. Use frozen vegetables if you need to cut back on prep time. If available, sprinkle the cooked stirfry with fresh pomegranate seeds.

Ingredients:

• 1/2 cup pomegranate juice
• 3 tbsp. low-sodium soy sauce
• 2 tbsp. honey
• 1 1/2 tbsp. cornstarch
• 1-2 tbsp. vegetable oil
• 2 tsp. garlic cloves, minced
• 4 cups fresh or frozen vegetables (stir-fry blend) (broccoli, red peppers, carrots, celery, water chestnuts, green beans...)
• 1/4 tsp. black pepper
• 1/2 cup unsalted cashews
• 1 tsp. toasted sesame seeds
• Optional: 1/2 cup fresh pomegranate seeds

Heat oil in large frypan or wok at medium-high heat. Add garlic and stir for a minute or so, slowly adding the vegetables and black pepper to the pan. Stir fry until crisp but not soft. Add pomegranate juice mixture and continue to stir, for another 1-2 minutes until sauce thickens.

Stir in the cashews and toss lightly. Transfer to a serving platter and sprinkle with sesame seeds and pomegranate seeds, if using. Serve over rice or noodles.

Serves: 2-4

Please send your favorite vegetable recipe or stir fry recipes via email to karen@easyjewishrecipes.com or submit using the Contact Info page.

If you like this Vegetable Stir Fry recipe, click here for more Side Dish Recipes