Vegetable and Cashew Stir Fry
Elevate your weeknight dinner game with this vibrant and nutritious Vegetable and Cashew Stir Fry! Packed with colorful veggies like broccoli, carrots, red bell peppers, and snow peas, this dish is a feast for both the eyes and the palate. The star of the recipe is the toasted cashews, which add a delightful crunch and nutty flavor to every bite. A rich, savory sauce made with soy and hoisin sauce, fresh garlic, and ginger perfectly coats the vegetables, while a cornstarch slurry ensures the ideal glossy finish. Ready in just 30 minutes, this quick and easy stir fry is perfect for busy weeknights, and it pairs wonderfully with rice or noodles for a complete meal. Whether you're looking for a plant-based dinner or just a light, veggie-packed dish, this recipe is sure to satisfy! Keywords: Vegetable and Cashew Stir Fry, quick stir fry recipe, easy vegan dinner, healthy vegetable stir fry, cashew stir fry with rice.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 tablespoons Sesame oil
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 3 Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 cups Broccoli florets
- 1 cup Carrots, thinly sliced
- 1 Red bell pepper, thinly sliced
- 1 cup Snow peas
- 4 Green onions, chopped
- 1 teaspoon Cornstarch
- 1 tablespoon Water
- 3 cups Cooked rice or noodles (optional, for serving)
Instructions
Toast the cashews in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant. Remove from the skillet and set aside.
In a small bowl, whisk together soy sauce, hoisin sauce, minced garlic, and grated ginger to create the stir fry sauce. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir fry for 4-5 minutes until the vegetables start to soften.
Add the snow peas and green onions to the skillet and stir fry for another 2-3 minutes.
Push the vegetables to one side of the skillet and add the remaining tablespoon of sesame oil to the other side.
Pour in the prepared stir fry sauce and stir it for 30 seconds to heat through.
Mix the cornstarch with 1 tablespoon of water to create a slurry, then pour it into the skillet. Stir everything together, coating the vegetables evenly with the sauce.
Add the toasted cashews back into the skillet and toss to combine.
Serve the stir fry hot over cooked rice or noodles, if desired.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.6 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 638 mg | 14% | |
*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.
