Our vegetarian stir-fry is the perfect healthy weeknight meal your family needs. Serve it up over rice, quinoa, or straight up!

Cashew-Vegetable Stir-Fry

Cut broccolini florets into bite-size pieces; cut stalks crosswise into 1/4-inch slices. Set aside.

Stir together vegetable stock, soy sauce, honey, cornstarch, and garlic past; set aside. 

Heat 3 teaspoons oil in wok over medium-high heat. Add broccolini, baby corn, and zucchini and summer squash blend; stir-fry 1 minute. Add remaining 1 teaspoon oil then bell pepper and mushrooms; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Push vegetables from center to edge of wok.

Add cashews to wok; stir-fry 1 to 2 minutes or until toasted. Push from center to edge of wok. 

Stir stock mixture and add to center of wok; bring to boiling. Cook and stir for 1 minute or until thick and bubbly. Toss stir-fried ingredients with sauce until coated. Garnish with sesame seeds, if desired. Serve over rice. 