Vegetable Stir Fry with Cashews Recipe
Vegetable stir fry with cashews is basically dinner with crunch, sass, and zero regrets. Who needs boring food when nuts steal the spotlight?
Those glossy vegetables pop in the wok like runway models, while cashews add drama and richness. Honestly, chicken is crying somewhere.
It’s quick, fabulous, and cheaper than therapy. You’ll look like you planned this all along when really, you just winged it.
One sizzling pan, colorful veggies, and a nutty finish turn weeknight chaos into glory. Darling, you’re about to eat like a queen.
Vegetable Stir Fry with Cashews Recipe
A vibrant stir fry packed with fresh vegetables, crunchy cashews, and savory sauce—fast, flavorful, and fully plant-based perfection.
Ingredients
- 2 tbsp sesame oil
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium carrot julienned
- 1 cup broccoli florets
- 1 cup snap peas
- ½ cup mushrooms sliced
- ½ cup baby corn
- ¾ cup roasted unsalted cashews
- 3 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp chili flakes optional
- 1 tbsp sesame seeds
- 2 green onions chopped
Instructions
- Heat wok on medium-high. Add sesame oil, garlic, and ginger. Stir until fragrant—don’t torch it, unless you love bitterness.
- Toss in bell peppers, carrot, broccoli, snap peas, mushrooms, and baby corn. Stir continuously for 5 minutes until vegetables brighten.
- In a small bowl, whisk soy sauce, rice vinegar, maple syrup, and cornstarch slurry. Pour into wok, stir until sauce thickens.
- Add roasted cashews and optional chili flakes. Stir fry 3 more minutes, coating everything evenly.
- Garnish with sesame seeds and chopped green onions. Serve hot with noodles or steamed rice.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 9g
Vitamins and Minerals (per serving)
- Vitamin A: 50%
- Vitamin C: 86%
- Iron: 15%
- Calcium: 12%
- Potassium: 14%
Notes and Tips
- Roast cashews beforehand for extra crunch and deeper flavor.
- Slice vegetables evenly for magazine-worthy presentation.
- Use tamari instead of soy sauce if gluten-free.
- Add tofu or tempeh for extra protein punch.
- Serve with jasmine rice or quinoa for a full, balanced meal.
