Balsamic fig vegetable stir fry with cashews and rice
Delight in the perfect balance of savory and sweet with our Balsamic Fig Vegetable Stir Fry with Cashews and Rice. This vibrant dish features fresh broccoli, zucchini, and onion, all sautéed with garlic in olive oil. The addition of juicy figs and crunchy cashews adds a unique touch, while a tangy blend of soy sauce and balsamic vinegar elevates the flavors. Served over a bed of fluffy white rice, this easy-to-make stir fry is a wholesome, delicious, and nutritious meal that's perfect for any night of the week.
- 29 May 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 12 Ingredients
Balsamic fig vegetable stir fry with cashews and rice is a delicious and nutritious dish that combines the sweet and tangy flavors of balsamic vinegar and figs with a medley of fresh vegetables and crunchy cashews. This recipe is perfect for a healthy weeknight dinner that is both satisfying and easy to prepare.
Ingredients:
Instructions:
- Wash and cut the broccoli into small florets.
- Slice the zucchini into thin rounds.
- Finely chop the onion.
- Mince the garlic cloves.
- Slice the figs into thin wedges.
- In a medium-sized saucepan, add the 2 cups of water and bring it to a boil.
- Once the water is boiling, add the 1 cup of white rice.
- Reduce the heat to low, cover, and allow to simmer for about 15-20 minutes, or until the rice has absorbed all the water and is tender.
- Fluff the rice with a fork and set aside.
- In a large pan or wok over medium heat, add the 1/4 cup of cashews.
- Toast the cashews, stirring frequently, until they are golden brown and fragrant, about 3-5 minutes.
- Remove the cashews from the pan and set aside.
- In the same large pan or wok, heat the 1 tbsp of olive oil over medium-high heat.
- Once the oil is hot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 2-3 minutes.
- Add the broccoli florets and sliced zucchini to the pan. Stir fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
- Add the sliced figs to the pan and gently stir.
- Pour in the 2 tbsp balsamic vinegar, 1 tbsp soy sauce, and the additional 1 tbsp regular vinegar. Toss everything together until well combined and evenly coated.
- Cook for an additional 2-3 minutes until the figs are softened and the flavors have melded.
- Stir the toasted cashews into the vegetable mixture.
- Taste and adjust seasoning if necessary (you can add a bit more soy sauce or vinegar according to your preference).
- Divide the cooked rice among your serving plates.
- Spoon the balsamic fig vegetable stir fry with cashews over the rice.
- Serve immediately and enjoy!
Tips:
- Cut the vegetables into uniform sizes to ensure even cooking.
- Toast the cashews slightly before adding them to the stir fry for an extra layer of flavor.
- For added convenience, prepare the rice ahead of time or use leftover rice.
- Adjust the seasoning with extra soy sauce or vinegar according to your taste preferences.
- Use a wok or a large, high-sided skillet to accommodate the volume of vegetables and ensure even stir-frying.
This Balsamic fig vegetable stir fry with cashews and rice is a delightful blend of sweet and savory flavors, enriched with crunchy textures. It’s a perfect way to enjoy a healthy and delicious meal that is both easy to prepare and incredibly nutritious. Serve it hot and enjoy the harmonious mix of ingredients that will surely tantalize your taste buds.
| Nutrition Facts | |
|---|---|
| Serving Size | 380 grams |
| Energy | |
| Calories 290kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 4.27g | 11% |
| Sugar 7g | 7% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.46g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 33mg | 6% |
| Vitamin B1 0.40mg | 33% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 3.09mg | 19% |
| Vitamin B6 0.43mg | 25% |
| Vitamin B9 180ug | 46% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 88mg | 94% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 88ug | 70% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 3.53mg | 32% |
| Magnesium, Mg 77mg | 18% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 630mg | 19% |
| Selenium, Se 10ug | 17% |
| Sodium, Na 260mg | 17% |
| Zinc, Zn 1.66mg | 15% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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