Balsamic and Fig Vegetable Stir Fry

Ingredients

• Broccoli

  Raw

  2 stalk or 302g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Onions

  Raw

  3 tbsp chopped or 30g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Figs

  Raw

  2 small or 80g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Water

  Plain, clean water

  2 cup or 473g

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Balsamic vinegar

  2 tbsp or 32g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

Directions

1. Cook rice in a rice cooker or stovetop according to package directions.
2. First prep all your vegetables. Cut up the broccoli into bite size pieces after removing the stalks, chop up the onion and figs, mince the garlic, and spiralize or cube the zucchini. In a small glass or bowl, stir together the balsamic, rice vinegar, and soy sauce as well.
3. In a large skillet, cast iron skillet, or wok, heat the oil over medium/high heat. Cook the broccoli for 2 minutes, until bright green. Then add the onion and cook another minute. Now add in squash or zucchini and garlic. If anything seems to stick to the pan, add a little more oil, but you don't want to drench everything.
4. After another minute add in the rice and figs and pour the sauce over everything. Stir some here so nothing sticks and everything gets coated in the sauce. Once you can see most of the sauce has absorbed into the food, remove from heat. Toss with cashews. Enjoy!

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