Quick Cashew Vegetable Stir Fry

This is so fast, easy, and filling. It satisfies on days when you really don't feel like cooking.

SERVES 4

* 1 cup rice (instant)
* 1 1/2 cups vegetable broth
* 1/2 cup light soy sauce
* 1 tablespoon cornstarch
* 1 bag frozen stir-fry vegetables
* 1/2 cup unsalted cashews (I like to add a few more)
* Chili powder or sauce to taste (optional)

Start cooking rice according to package directions.

Roast cashews by preheating oven to 400 degrees and baking them on a cookie sheet for 8 minutes.

Cook your broth and then add soy sauce and cornstarch to this mixture.

Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the frozen vegetables and cook for about 6-10 minutes.

Add the cashews and cook for a couple more minutes. Add the broth mixture and simmer to a boil. Add the rice when cooked and stir thoroughly. Enjoy!