Mushroom, Edamame & Cashew Stir-Fry
with 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 ounce
Edamame
(Contains: Soy)
1 teaspoon
Garlic Powder
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 teaspoon
Sriracha
1 ounce
Cashews
(Contains: Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Microwavable Grain Blend
(Contains: Wheat)
4 ounce
Shredded Carrots
4 ounce
Button Mushrooms
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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.
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