Photo: Mike Kenneally
Sunchoke and Cashew Stir-fry
16 ingredients
10 min + 3 min
Serves 2-3 as a main course, more as part of a larger multi-course meal.
openrecipes
A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.
Estimated Nutrition (whole recipe, rough)
759
Calories
29g
Protein
34g
Fat
91g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon peanut or sunflower oil
- 1 egg, beaten
- 1 tablespoon peanut or sunflower oil, plus more if needed
- 1 tablespoon minced ginger
- 2 cloves minced garlic
- 3 medium shallots, chopped
- 1/2 serrano chile pepper, deveined and minced
- 1 cup very thinly sliced sunchokes, well scrubbed
- Kernels from 2 ears of corn
- 1 1/2 - 2 cups day-old, cooked brown rice
- 1 egg, beaten (optional)
- 1 tablespoon soy sauce, plus more to taste
- 1/3 cup toasted almond slices
- 1/2 cup toasted cashews
- fine grain sea salt and pepper, to taste
- plenty of chopped fresh basil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes