Oriental Cashew Crunch
Discover the irresistible fusion of flavor and texture with this Oriental Cashew Crunch recipe, a vibrant Asian-inspired stir-fry that's bursting with color and packed with wholesome ingredients. Perfectly roasted cashews take center stage alongside tender-crisp vegetables like carrots, broccoli florets, and red bell peppers, all coated in a savory-sweet sauce made from soy sauce, hoisin, rice vinegar, and a hint of honey. Infused with aromatic garlic, ginger, and sesame oil, this quick and easy dish is ready in just 30 minutes, making it a perfect weeknight dinner. Serve this crunchy, nutty delight over a bed of fluffy white or brown rice, and garnish with green onions and sesame seeds for an elegant finishing touch. A crowd-pleaser that's as nutritious as it is delicious, Oriental Cashew Crunch will bring bold, Asian-inspired flavors to your table.
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Recipe Information
Ingredients
- 1.5 cups raw cashews
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 cup carrots, julienned
- 1 large red bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 stalks green onions, sliced
- 1 teaspoon sesame seeds (optional)
- 4 cups cooked white or brown rice (for serving)
Instructions
Heat a large skillet or wok over medium heat and dry roast the cashews for 3-4 minutes until they turn golden brown and fragrant. Remove from the pan and set aside.
In the same skillet, heat vegetable oil over medium heat. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
Add the carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, cornstarch, and water to create the sauce.
Pour the sauce over the vegetables in the skillet, stirring to coat evenly. Cook for 1-2 minutes until the sauce thickens.
Add the roasted cashews back into the skillet and toss to combine with the vegetables and sauce.
Sprinkle with sliced green onions and sesame seeds, if desired.
Serve hot with cooked white or brown rice.
Nutrition Facts
Calories |
2722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.1 g | 154% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2479 mg | 108% | |
| Total Carbohydrate | 361.5 g | 131% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 57.3 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 394 mg | 30% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2777 mg | 59% | |
*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.
