Mushroom, Edamame & Cashew Stir-Fry

with Carrots, Grain Blend & Spicy Chili Mayo

Allergens: Soy, Eggs, Tree Nuts

Total: 15 min • Prep: 5 min

Servings:
Ingredients

  • 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

  • Salt

    1 teaspoon (tsp)

  • Cooking Oil

    2 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

2

  • 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.

Ingredient Quantities

  • Edamame

    4 ounce

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

3

  • 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.

Ingredient Quantities

  • Mayonnaise

    2 tablespoon

  • Sriracha

    1 teaspoon

4

  • 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.

Ingredient Quantities

  • Cashews

    1 ounce