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My review
Vegetable Cashew Saute
DVDANDV
"A delicious combination of vegetables, cashews, and sauce served over whole wheat pasta."
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Ingredients
45 m servings 446 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
- In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
- Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.
Nutrition Facts
Per Serving: 446 calories; 19.3 g fat; 57.2 g carbohydrates; 16.3 g protein; 0 mg cholesterol; 494 mg sodium. Full nutrition
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Reviews
Read all reviews 1117 Ratings
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Most helpful positive review
3/3/2009
I made this the other night and thought it was good, but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and fi...
Most helpful critical review
9/11/2007
I found this recipe to be a bit too vinegary. In the future I will cut down on the vinegar. Also I served it over rice, but the rice over absorbed the vinegar taste.
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3/3/2009
I made this the other night and thought it was good, but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and fi...
3/28/2007
Wonderful! I too changed the sugar to Agave (equal amount). I used cornstarch to thicken the liquid at the end to make more of a sauce as it was very runny. I might try rice next time instead...
1/5/2007
This was delicious. I love the combination of edamame and cashews--so rich and filling (which is why I made it without the pasta). I wouldn't have thought to add balsamic vinegar to an Asian-ins...
9/11/2007
I found this recipe to be a bit too vinegary. In the future I will cut down on the vinegar. Also I served it over rice, but the rice over absorbed the vinegar taste.
7/18/2009
This was not bad. I made a few adjustments such as serving with rice instead of pasta and not frying vegetables in sesame oil which I'm glad I didn't because there was just so much sauce already...
6/30/2006
Made this for a quick dinner last night, and it was YUMMMMM!!!!!! Love the combination of crispy vegs and a simple but delicious sauce. Satisfied my friend's craving for pasta and mine for vegs,...
6/9/2006
I loved this recipe - it used sauces from my Asian cabinet (soya sauce and sesame oil) and condiments from my Western repetoire (balsamic vinegar and EVOO) to make a refreshing, tangy sauce. It...
6/5/2007
The flavor was good, but I wasn't thrilled. AND, this made WAY more than my husband and I could eat in one week, so some of it ended up going bad.