Walnut Stir Fry Recipe
blue butterfly pea rice | walnuts | broccoli | peppers | onion | carrot | cauliflower | cabbage | edamame | orange ginger sauce | cashew togarashi
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Ingredients
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Rice
Vegetables
Protein
Sauce
Garnish
Method
Prepare Rice
- 1
Cook the Blue Butterfly Pea Rice
Rinse 1 cup of blue butterfly pea rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for about 15-20 minutes until the rice is tender. Fluff with a fork and set aside.
Prepare Vegetables
- 2
Stir Fry
- 3
Cook the Stir Fry
In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the chopped walnuts and toast them for about 2-3 minutes until fragrant. Remove walnuts and set aside.
- 4
Stir Fry the Vegetables
In the same skillet, add another tablespoon of oil if needed. Add the onion first, sautéing for 1-2 minutes until translucent. Then, add the broccoli, carrots, cauliflower, peppers, cabbage, and edamame. Stir fry for 5-7 minutes until the vegetables are tender-crisp.
- 5
Combine Walnuts and Sauce
Add the toasted walnuts back to the skillet. Pour in the orange ginger sauce and toss everything together until the sauce is evenly distributed and heated through.
Serve
- 6
Plate and Garnish
Serve the stir-fried vegetables and walnuts over a bed of blue butterfly pea rice. Sprinkle with cashew togarashi for added flavor and crunch. Enjoy!
