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.

Speedy Stir-Fry

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

Dairy-Free, Gluten-Free, Vegan

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
  • Sun Basket 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

Nutrition per serving

Calories: 790, Protein: 37g (74% DV), Fiber: 16g (64% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 5g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 250mg (10% DV), Carbohydrates: 83g (28% DV), Total Sugars: 9g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts, Soybeans

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.