Quick Cashew & Veggie Stir-Fry
This Quick Cashew & Veggie Stir-Fry is a vibrant, satisfying meal that comes together in under 30 minutes, perfect for busy weeknights. Crunchy cashews and a savory sauce elevate a colorful medley of fresh vegetables.
For 4 servings
Prepare all vegetables: Chop broccoli into bite-sized florets, slice the bell pepper into thin strips, julienne the carrot, thinly slice the yellow onion, mince the garlic, and grate the fresh ginger.
Make the stir-fry sauce: In a small bowl, whisk together the low-sodium soy sauce, rice vinegar, light brown sugar, cornstarch, and water or vegetable broth until well combined and no lumps of cornstarch remain.
Heat the wok: Heat the vegetable oil in a large wok or a heavy-bottomed skillet over medium-high heat until it shimmers and is just starting to smoke.
Stir-fry aromatics and hard vegetables: Add the sliced yellow onion, minced garlic, and grated ginger to the hot wok. Stir-fry for 1 minute until fragrant. Add the broccoli florets and julienned carrots. Stir-fry for 3-4 minutes, tossing frequently, until they are slightly tender-crisp.
Add softer vegetables and cashews: Add the sliced red bell pepper and snow peas to the wok. Continue to stir-fry for another 2-3 minutes until they are bright in color and crisp-tender. Add the raw cashews and stir-fry for 1 minute, allowing them to lightly toast.
Thicken with sauce: Give the prepared stir-fry sauce a quick re-whisk, then pour it into the wok over the vegetables and cashews. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all the ingredients.
Finish and serve: Remove the wok from the heat. Drizzle with toasted sesame oil and toss to combine. Taste and adjust seasoning if needed.
Serve immediately over hot cooked rice or noodles, garnished with sliced green onions and toasted sesame seeds.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en Place: Stir-frying is a very fast cooking method, so ensure all your ingredients are prepped, chopped, and measured before you start cooking.
- 2Don't Overcrowd the Wok: If your wok or skillet is not large enough, cook the vegetables in two batches to prevent them from steaming instead of stir-frying, which can lead to soggy results.
- 3Adjust Spice Level: For a spicier kick, add a pinch of red pepper flakes or a teaspoon of chili garlic sauce to the stir-fry sauce.
- 4Nut Roasting: For a deeper nutty flavor, you can dry-toast the raw cashews in a separate dry pan over medium heat for 2-3 minutes until golden before adding them to the stir-fry.
Adapt it for your goals.
Protein Boost
Add 1 cup of cubed chicken breast, shrimp, or firm tofu (pressed and cubed) to the stir-fry. Cook chicken/tofu first until browned, then remove and add back with the cashews. Cook shrimp until pink.
Different VegetablesDifferent Vegetables
Experiment with other quick-cooking vegetables like sliced mushrooms, baby corn, bok choy, or zucchini. Adjust cooking times based on their density.
Noodle Stir FryNoodle Stir-Fry
Instead of serving over rice, toss the finished stir-fry directly with 8 ounces of cooked lo mein or ramen noodles for a complete noodle dish.
Why this is on our healthy list.
Rich in Vitamins & Minerals
Packed with a variety of colorful vegetables, this stir-fry provides essential vitamins (like Vitamin C, K, and A) and minerals crucial for overall health and immune function.
Healthy Fats & Protein
Cashews contribute healthy monounsaturated fats, which are good for heart health, and plant-based protein, helping to keep you feeling full and energized.
Fiber-Packed
The abundance of vegetables and cashews provides dietary fiber, which is vital for digestive health, helps regulate blood sugar, and promotes a healthy gut microbiome.
Frequently asked questions
Yes, you can use pre-roasted cashews, but add them towards the very end of cooking, just before the sauce. This prevents them from becoming too soft or burning, maintaining their crunch.
