Cashews and Vegetables
Experience a vibrant blend of flavors and textures with our "Cashews and Vegetables" stir-fry recipe—a quick, nutritious, and flavor-packed dish that's perfect for busy weeknights! Loaded with crunchy cashews, colorful vegetables like crisp broccoli, sweet red bell peppers, and tender snow peas, this recipe is brought to life with a savory ginger-garlic soy sauce. Lightly toasted cashews add a nutty depth, while a hint of sesame oil enhances the aroma. Ready in just 25 minutes, this dish is as versatile as it is delicious—serve it on its own for a light meal or pair it with steamed rice or quinoa for a heartier option. Packed with wholesome ingredients and finished with optional green onion garnish, this easy stir-fry will quickly become your go-to for fresh, flavorful eating!
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Recipe Information
Ingredients
- 1 cup raw cashews
- 2 medium carrot
- 2 cups broccoli florets
- 1 large red bell pepper
- 1 cup snow peas
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 tablespoons olive oil
- 2 green onions (optional, for garnish)
Instructions
Prepare the vegetables: Slice the carrots into thin rounds, chop the broccoli into bite-sized florets, slice the red bell pepper into thin strips, and trim the ends off the snow peas.
In a small bowl, whisk together the soy sauce, sesame oil, minced garlic, grated ginger, cornstarch, and water. Set the sauce aside.
Heat a large skillet or wok over medium heat and add 2 tablespoons of olive oil.
Add the raw cashews to the skillet and stir-fry for 2-3 minutes, until they are lightly toasted and fragrant. Remove the cashews from the skillet and set aside.
In the same skillet, add the carrots and stir-fry for 2 minutes. Then, add the broccoli, red bell pepper, and snow peas. Stir-fry the vegetables for another 3-4 minutes, or until they are tender but still crisp.
Pour the prepared sauce over the vegetables and stir to coat evenly. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.
Return the toasted cashews to the skillet and toss everything together.
Remove from heat, garnish with sliced green onions if desired, and serve hot. Enjoy this dish on its own or over steamed rice or quinoa.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2057 mg | 89% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 22.2 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 261 mg | 20% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1856 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
