Step 1

Heat oil in a large skillet or dutch oven over medium heat. Once hot, add onion and sauté for 5 minutes.

Step 2

Add garlic and ginger to pan and sauté for another 3 minutes. Add carrots, bell pepper, broccoli, and snap peas and sauté for another 5-7 minutes, or until veggies are tender. Stir in cooked brown rice, cashews and edamame, stirring until heated through.

Step 3

While veggies are cooking, make the sauce by placing sauce ingredients in a blender (I used my Nutribullet). Blend until smooth and set aside. Pour sauce on top and stir to combine. Season with salt and pepper to taste. Garnish with chopped green onions and extra cashews.