Southeast Asian vegetable stir-fry with jade rice and roasted cashews

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

In a small sauce pot, combine the rice and ¾ cup water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stir-fry.

Prep the stir-fry ingredients

Peel and cut the yellow onion into ¼-inch-thick slices.
Scrub or peel the carrot and trim off the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
Measure out 1 tablespoon lemongrass paste; save the rest for another use.
Cut away the core from the tomato, then cut the tomato in half lengthwise. Gently squeeze the halves or use a small spoon to remove the seeds. Cut the flesh into ½-inch-wide strips.
Cut the tofu into ½-inch cubes.
Peel the Asian pear and cut in half. Save half for another use. Cut half into quarters lengthwise and cut away the core; cut the quarters lengthwise into ¼-inch-thick sticks, then crosswise into ¼-inch cubes.
Strip the basil and mint leaves from the stems; coarsely chop the leaves.
Strip the basil and mint leaves from the stems; coarsely chop the leaves.

Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the onion and carrot, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Stir in the spice blend and 1 tablespoon lemongrass paste and cook until fragrant, about 1 minute. Add the tomato, tofu, pear, and ½ cup water and cook, stirring occasionally, until the tomato is softened and the pear is crisp-tender, 3 to 4 minutes.
Remove from the heat and stir in the spinach, basil, mint, and 3 tablespoons lemon juice. Season to taste with salt and pepper.
While the stir-fry cooks, prepare the garnish.

Prep the garnish

Coarsely chop the cashews.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the cashews and serve.

Southeast Asian vegetable stir-fry with jade rice and roasted cashews

Name: Southeast Asian vegetable stir-fry with jade rice and roasted cashews
Cook time: 25 min
Yield: 2
Ingredients: ½ cup jade rice; 1 yellow onion; 1 carrot; Sunbasket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric); 1 Roma tomato; ½ pound Hodo Soy braised tofu; 1 Asian pear; 2 or 3 sprigs fresh basil; 2 or 3 sprigs fresh mint; 1 lemon; Stir-fry spice blend (chili powder - sweet paprika); ¼ pound baby spinach; ⅓ cup roasted cashews

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 790 Calories/Serving

25–35 Minutes

Crisp pear, fresh tomato, braised tofu, and our signature lemongrass paste simmer in harmony in this vegan, Southeast Asian stir-fry.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

½ cup jade rice
1 yellow onion
1 carrot
Sunbasket lemongrass paste (lemongrass - olive oil - fresh garlic - fresh ginger - turmeric)
1 Roma tomato
½ pound Hodo Soy braised tofu
1 Asian pear
2 or 3 sprigs fresh basil
2 or 3 sprigs fresh mint
1 lemon
Stir-fry spice blend (chili powder - sweet paprika)
¼ pound baby spinach
⅓ cup roasted cashews

Chef's Tip

Rinsing rice removes starches on the surface of the grains that cause clumping. You can rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Or, in the pot you’ll use to cook the rice, cover the grains with cold water, swish a few times, and let stand for 5 minutes. Using a fine-mesh strainer, the lid, or your hand, drain off the water and proceed with cooking.

Nutrition per serving

Calories 790, Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 250mg (11% DV), Total Carb. 83g (30% DV), Fiber 16g (57% DV), Total Sugars 9g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the rice

Rinse the rice.

Prep the stir-fry ingredients

Peel and cut the yellow onion into ¼-inch-thick slices.
Scrub or peel the carrot and trim off the ends; cut the carrot on the diagonal into ¼-inch-thick slices.
Measure out 1 tablespoon lemongrass paste; save the rest for another use.
Cut away the core from the tomato, then cut the tomato in half lengthwise. Gently squeeze the halves or use a small spoon to remove the seeds. Cut the flesh into ½-inch-wide strips.
Cut the tofu into ½-inch cubes.
Peel the Asian pear and cut in half. Save half for another use. Cut half into quarters lengthwise and cut away the core; cut the quarters lengthwise into ¼-inch-thick sticks, then crosswise into ¼-inch cubes.
Strip the basil and mint leaves from the stems; coarsely chop the leaves.
Strip the basil and mint leaves from the stems; coarsely chop the leaves.

Cook the stir-fry

Prep the garnish

Coarsely chop the cashews.

Serve

Transfer the rice to individual bowls and top with the stir-fry. Garnish with the cashews and serve.

Instructions

Southeast Asian vegetable stir-fry with jade rice and roasted cashews

Southeast Asian vegetable stir-fry with jade rice and roasted cashews

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In your bag

Chef's Tip

Instructions