Sweet, spicy, crunchy, and savory - this recipe has a little of everything! It can easily be made in under 15 minutes, with about another 10 minutes of chopping!
2 cups shaved brussels sprouts 1 cup shredded carrots 1 cup broccoli 1 red onion, chopped 1 cup pineapple 1 cup brown rice, cooked 1 cup cashews, raw & unsalted 3 tbsp soy sauce 2 tbsp vegetarian hoisin sauce 1" piece of ginger 2 cloves garlic, chopped 1/2 cup cilantro, chopped 2 green onions, chopped
Prep the Vegetables
Chop all the vegetables ahead of time and place everything except for the garlic, ginger, cilantro, and green onions in a prep bowl so you can add them to a large wok or pot on your stove all at once.
Pan Roast the Cashews
In another pan on your stove add 1 tbsp of soy sauce and 1 tbsp of vegetarian hoisin sauce and mix together. Add in the cashews and heat at medium high, stirring the cashews every few minutes so they don’t burn.
Stir Fry the Vegetables
In a large wok or pot on your stove add 2 tbsp of soy sauce and 1 tbsp of vegetarian hoisin sauce and mix together. Add in the garlic and ginger and heat on medium high heat for a few minutes.
Add in all the remaining vegetables, pineapple, and cooked brown rice at once and stir continuously. (It helps to have two wooden spoons to use to continue mixing.)
Continue cooking for about 10 minutes. Add in the cashews and continue cooking and mixing for another 5 minutes.
To spice it up, add in some chile garlic sauce to taste!