with Cashews, Carrots, Grain Blend & Spicy Chili Mayo
Stuck in a weeknight cooking slump? This hearty, vegetarian stir-fry—ready to serve in just 20 minutes—is here to help! You’ll start by sautéing mushrooms with shredded carrots and edamame, then toss it all with a wholesome blend of fluffy grains. Finish each bowl with a drizzle of spicy chili mayo and cashews for crunch.
Allergens
Utensils
Tags
Chopped Chicken Breast
10 ounce
Shredded Carrots
4 ounce
Sweet Thai Chili Sauce
1 ounce
Button Mushrooms
4 ounce
Edamame
4 ounce
Mayonnaise
2 tablespoon
Cashews
1 ounce
Sriracha
1 teaspoon
Garlic Powder
1 teaspoon
Microwavable Grain Blend
1 unit
Black Pepper
teaspoon (tsp)
Cooking Oil
3 teaspoon (tsp)
Salt
teaspoon (tsp)
Wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, edamame, and carrots; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until veggies are browned and slightly softened, 5-7 minutes.
Turn off heat.
While veggies cook, massage grain blend in package to break up grains. Partially open package; microwave until warmed through, 90 seconds.
In a small bowl, combine chili sauce, mayonnaise, and Sriracha.
When veggies are finished cooking, add grain blend to pan. Stir to combine.
Divide stir-fry between shallow bowls. Drizzle with spicy chili mayo and garnish with cashews. Serve.
790
kcal
Calories
35
g
Fat
6
g
Saturated Fat
68
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
48
g
Protein
130
mg
Cholesterol
460
mg
Sodium
with Cashews, Carrots, Grain Blend & Spicy Chili Mayo
with Cashews, Carrots, Grain Blend & Spicy Chili Mayo
with Cashews, Carrots, Grain Blend & Spicy Chili Mayo
with Cashews, Carrots, Grain Blend & Spicy Chili Mayo
