Balsamic and Fig Vegetable Stir Fry

Ingredients

• Broccoli

  Raw

  2 stalk or 302g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Red Onion

  Freshdirect

  ½ small raw or 35g

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• 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

  4 tbsp or 34g

• Balsamic vinegar

  2 tbsp or 32g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Rice wine vinegar

  1 tbsp or 15g

Directions

1. Cook the rice according to package instructions using a rice cooker or on the stovetop.
2. Cut the broccoli into bite-sized pieces, chop the onion and figs, mince the garlic, and spiralize or cube the zucchini.
3. In a small bowl, mix together the balsamic vinegar, rice vinegar, and soy sauce.
4. Heat the oil in a large skillet or wok over medium-high heat.
5. Cook the broccoli for 2 minutes until bright green, then add the onion and cook for another minute. Add the zucchini and garlic, stirring to prevent sticking. Add more oil if necessary.
6. Add the cooked rice and figs to the skillet, then pour the sauce over everything. Stir to coat the ingredients and cook until the sauce is mostly absorbed.
7. Remove from heat and toss with cashews before serving.

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