This is an excellent weeknight meal when you want something easy, tasty, and simple. This recipe is inspired by this post over at Just A Pinch.

Cashew Cabbage Stir Fry

  • Servings: Makes 1 Serving
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Each Serving Contains:

  • 1 Veggie Serving (adjust quantity to your individual food plan)
  • 1 Protein Serving
  • 1 Fat Serving
  • 1 Fruit Serving (optional)

Ingredients

Veggie Serving

  • 6 oz of any of the following veggies: mushrooms, pepper, celery, carrots, onions (cook before weighing)
  • Shredded cabbage to reach your desired veggie weight

Protein Serving

  • 2 oz dry roasted cashews

Fat Serving

  • 0.5 oz dark sesame oil

Fruit Serving

  • 6 oz diced pineapple (optional)

Condiments & Spices

  • 2 tsp minced garlic
  • 1 oz soy sauce or Braggs liquid aminos

Maintenance Modifications

  • Grain Additions: 4 oz cooked rice
  • Protein Additions: Add extra cashews, or add tofu, tempeh, or edamame.
  • Fat Additions: Increase sesame oil, or add extra cashews

Directions

  • In a skillet, stir fry the veggies (except for the cabbage) for a few minutes in a little bit of the sesame oil portion, until softened.
  • Add the soy sauce, the rest of the sesame oil, cabbage, and cashews. Stir, cover, and steam until the cabbage is brightly colored and softened.
  • Pro Tip: I weigh my fat and protein before adding, but I don’t weigh the veggies separately. I weigh my meal at the end and just add up the quantities, so 2 oz protein + 4 oz grain + 10 oz veg + 2 oz condiments = 1 lb 2 oz. I take a little out or add a little more veggies in to meet that quota, and I am okay with the ratios not being entirely perfect. If this messes with your peace, by all means, weigh the veggies separately!
  • Season with salt, pepper, and garlic powder (optional)
  • Enjoy the rest of your day because this beautiful, tasty meal took so little time and effort to make!