Quick Cashew & Veggie Stir-Fry

Name: Quick Cashew & Veggie Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 100 g cashews (raw, unsalted, whole); 200 g broccoli (cut into small florets); 1 pcs bell pepper (medium, red, cut into 1-inch squares); 1 pcs carrot (medium, sliced diagonally into thin ovals); 8 pcs baby corn (halved diagonally); 1 pcs onion (medium, cut into 1-inch squares and layers separated); 4 pcs garlic (cloves, minced); 1 inch ginger (julienned); 2 tbsp soy sauce; 1 tbsp corn flour; 0.25 cup water (for cornstarch slurry); 1 tsp rice vinegar; 1 tsp sesame oil (toasted, for finishing); 2 tbsp oil (for stir-frying); 1 pinch salt; 1 pinch white pepper; 2 tbsp spring onion (greens only, finely sliced, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crisp, colorful vegetables and buttery cashews tossed in a glossy, savory sauce that comes together in minutes. A weeknight wonder that feels special enough for guests, this quick stir-fry delivers that perfect contrast between crunch and tender bite.

PREP

15m

COOK

10m

SERVES

1 CUP

547 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prep all vegetables and the sauce.
1.Cut broccoli into small florets, bell pepper and onion into 1-inch squares, carrot into thin diagonal slices, and baby corn into diagonal halves.
2.Dissolve corn flour in 0.25 cup cold water with soy sauce and rice vinegar to make the sauce slurry.
3.Mince garlic, julienne ginger, and slice spring onion greens.
TIPHave everything chopped and ready before you heat the wok — stir-frying moves fast.
other · ~2 min
Blanch the broccoli.
Bring a small pot of water to a boil. Add broccoli florets and blanch for 1 minute until bright green. Drain and immediately rinse under cold water to stop the cooking. Set aside.
TIPThe cold-water shock locks in the vibrant green color and keeps the broccoli crisp.
fry · ~2 min
Toast the cashews.
Heat 0.5 tbsp oil in the wok over medium heat. Add cashews and stir-fry until golden and fragrant, about 1–2 minutes. Remove to a plate and set aside.
TIPWatch carefully — cashews burn quickly once they start browning.
saute · ~3 min
Stir-fry the aromatics and hard vegetables.
1.Add remaining 1.5 tbsp oil to the wok and heat until shimmering.
2.Add garlic and ginger and stir-fry for 20 seconds until fragrant.
3.Toss in carrot and baby corn. Stir-fry for 2 minutes until they start to soften.
TIPKeep the heat high and keep things moving — the wok should be hot enough that vegetables sizzle on contact.
saute · ~3 min
Add the remaining vegetables.
1.Add onion squares and bell pepper to the wok.
2.Stir-fry for 2 minutes until peppers are crisp-tender and onions are translucent.
3.Add the blanched broccoli and toss for 30 seconds to heat through.
simmer · ~1 min
Sauce and finish the stir-fry.
Give the cornstarch slurry a quick stir (it settles) and pour it over the vegetables. Add salt and white pepper. Toss everything together and cook for 1 minute until the sauce thickens into a glossy coating. Turn off the heat.
TIPStir the slurry right before adding — cornstarch sinks to the bottom fast.
garnish · ~1 min
Add cashews, sesame oil, and spring onions.
Add the toasted cashews back to the wok. Drizzle with toasted sesame oil and toss gently. Transfer to a serving plate and scatter spring onion greens on top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prep all vegetables before you start cooking — stir-frying goes fast and you won't have time to chop mid-way.
2
Blanch the broccoli in boiling water for exactly 1 minute then shock in cold water to preserve its bright green color and crunch.
3
Toast cashews in a separate dry step so they stay crisp and don't absorb sauce moisture and turn soft.
4
Keep the wok or pan on high heat throughout — vegetables should sizzle on contact for proper wok hei.
5
Stir the cornstarch slurry right before adding it to the pan because cornstarch settles quickly at the bottom.
6
Add the toasted cashews and sesame oil only at the very end to preserve their texture and aroma.
7
This stir-fry is best served immediately — leftovers lose the crispness of the vegetables and cashews.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 200g of cubed firm tofu or cooked chicken breast strips along with the bell pepper and onion for a heartier, protein-packed meal.

low oil

Low-oil

Reduce oil to 1 tablespoon and use a non-stick pan or air-fry the cashews instead of toasting in oil to cut down on fat while keeping the crunch.

spicy

Spicy

Add 1-2 teaspoons of chili garlic sauce or dried red chili flakes with the aromatics for a fiery kick that complements the sweet bell peppers and cashews.

gluten free