Cashew and Vegetable Stir Fry Recipe for Quick Dinners

Looking for a vibrant, nutritious, and quick meal that bursts with flavor? Our Cashew and Vegetable Stir Fry recipe is exactly what you need!

Perfect for busy weeknights or a wholesome lunch, this stir fry combines crisp, colorful vegetables with crunchy cashews for a delightful texture contrast. Not only is it packed with vitamins and minerals, but the savory sauce ties everything together beautifully, making it a family favorite in no time.

Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and adaptable, allowing you to customize it with your favorite veggies or spice levels. Plus, it’s a fantastic way to get creative while enjoying a healthy, plant-based meal that’s both satisfying and delicious.

If you love this recipe, be sure to check out other tasty vegetable dishes like our Peruvian Vegetable Recipes for Flavorful Healthy Meals and Vegetable Alfredo Recipes for Creamy, Healthy Dinners.

Why You’ll Love This Recipe

This stir fry is a perfect balance of nutrition, taste, and simplicity. Its vibrant mix of fresh vegetables provides an array of textures and flavors, from the sweetness of bell peppers to the slight earthiness of broccoli.

The addition of roasted cashews adds a satisfying crunch and healthy fats, making this dish both filling and nourishing.

Moreover, the stir fry sauce is a savory blend that complements the vegetables without overpowering their natural flavors. It’s a versatile recipe that suits vegan and vegetarian diets, and you can easily swap or add ingredients based on what you have on hand.

Ready in under 30 minutes, this meal is ideal for anyone craving a wholesome, colorful, and flavorful dish.

Ingredients

• 1 cup raw cashews (lightly roasted or raw)
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 medium onion, sliced thinly
• 2 cloves garlic, minced
• 1-inch piece ginger, minced
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 cup broccoli florets
• 1 medium carrot, thinly sliced or julienned
• 1 cup snap peas, trimmed
• 3 green onions, chopped
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or honey
• 1 teaspoon chili flakes (optional for heat)
• 1/2 teaspoon ground black pepper
• 1 teaspoon toasted sesame seeds (for garnish)

Equipment

• Large wok or large non-stick skillet
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or silicone spatula
• Bowl for mixing sauce
• Serving dish or bowls

Instructions

1. Prepare the cashews: If your cashews are raw, lightly roast them in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Set aside.
2. Make the sauce: In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, chili flakes, and black pepper. Set aside.
3. Heat the wok: Add vegetable or sesame oil to your wok or skillet and heat over medium-high heat.
4. Sauté aromatics: Add minced garlic and ginger to the hot oil. Stir for 30 seconds until fragrant but not browned.
5. Add onion and carrots: Toss in the sliced onion and carrot slices. Stir-fry for 2-3 minutes until they start to soften.
6. Add bell peppers, broccoli, and snap peas: Stir-fry for another 4-5 minutes. The vegetables should be tender-crisp — still bright and slightly crunchy.
7. Pour in the sauce: Give the sauce a quick stir and pour it over the vegetables. Toss everything well to coat evenly.
8. Add cashews and green onions: Stir in the roasted cashews and chopped green onions. Cook for an additional 1-2 minutes so the flavors meld.
9. Finish and garnish: Remove from heat and sprinkle with toasted sesame seeds for a nutty crunch.
10. Serve immediately: Best enjoyed hot over steamed rice or noodles.

Tips & Variations

“For an extra protein boost, try adding tofu or tempeh cubes to this stir fry. Just pan-fry them separately until golden and toss them in at the end!”

Feel free to swap veggies based on seasonality or personal preference. Mushrooms, zucchini, baby corn, or spinach work wonderfully here too.

If you prefer a gluten-free dish, use tamari instead of soy sauce.

For a spicier kick, add more chili flakes or a splash of sriracha. If you like your stir fry saucier, simply double the sauce ingredients.

To enhance the flavor profile, a drizzle of toasted sesame oil right at the end adds a beautiful aroma.

Nutrition Facts

Serving Suggestions

This stir fry pairs beautifully with steamed jasmine or brown rice for a wholesome meal. You can also serve it over quinoa or toss it with cooked noodles for a more filling option.

For a complete dinner, serve alongside a light soup or a fresh salad. Looking for inspiration?

Try pairing it with our Low Calorie Vegetable Soup Recipe for Healthy Eating or a side of Lipton Vegetable Dip Recipe: Easy Party Favorite with crunchy veggie sticks.

Conclusion

The Cashew and Vegetable Stir Fry is a versatile, nutritious, and mouthwatering dish that fits perfectly into any busy lifestyle. It’s quick to prepare, loaded with wholesome ingredients, and offers a delightful combination of textures and flavors.

Whether you’re cooking for yourself or entertaining friends and family, this recipe is sure to impress with its colorful presentation and satisfying taste.

By incorporating a variety of fresh vegetables and the rich crunch of cashews, you’re not only feeding your body with essential nutrients but also indulging in a delicious meal that feels like a treat.

Don’t hesitate to experiment with different veggies or add your favorite spice to make it uniquely yours. For more delicious and healthy recipes, explore our collection, including the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas and Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Cashew and Vegetable Stir Fry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A quick and healthy stir fry featuring crunchy cashews and fresh vegetables. Perfect for a nutritious weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT10M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup raw cashews”, “2 tablespoons vegetable oil”, “1 red bell pepper, sliced”, “1 cup broccoli florets”, “1 medium carrot, julienned”, “1 cup snap peas”, “3 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “3 tablespoons soy sauce”, “1 tablespoon hoisin sauce”, “1 teaspoon sesame oil”, “2 green onions, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat vegetable oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add cashews and toast until golden, then remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add garlic and ginger to the pan, saut\u00e9 for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add bell pepper, broccoli, carrot, and snap peas; stir fry for 5-7 minutes.”}, {“@type”: “HowToStep”, “text”: “Stir in soy sauce, hoisin sauce, and sesame oil.”}, {“@type”: “HowToStep”, “text”: “Return cashews to the pan and toss everything together.”}, {“@type”: “HowToStep”, “text”: “Cook for another 2 minutes until heated through.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped green onions and serve immediately.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “8 g”, “fatContent”: “22 g”, “carbohydrateContent”: “20 g”}}