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.