Vegetable & Cashew Stir Fry with Basmati Rice

Directions

1. Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add salt and enough water, bring to a boil.
2. While the rice cooks, wash the broccoli, bell pepper, and sugar snap peas; cut the broccoli into florets with some stem pieces, dice the bell pepper, and halve the sugar snap peas.
3. When the liquid boils, cover the saucepan, reduce the heat to low, and simmer until the rice absorbs the liquid, about 15–18 minutes. Remove from heat and let it stand covered for 5 minutes.
4. Heat a skillet over medium-high heat. Peel and mince the garlic; peel and mince or grate the ginger.
5. In a small bowl, whisk together soy sauce and cornstarch to form the sauce.
6. Coat the bottom of the skillet with virgin coconut oil. Add garlic, ginger, and crushed red pepper; cook until fragrant, about 15–30 seconds.
7. Add the prepared vegetables to the skillet and stir-fry until they are tender-crisp, 4–5 minutes.
8. Stir in the sauce and the cashews; continue to cook until the vegetables and cashews are coated and the sauce thickens, 1–2 minutes.
9. Uncover the rice and fluff it with a fork. Serve the stir-fried vegetables over the rice and enjoy.