Vegetable Stir Fry With Cashews

Name: Vegetable Stir Fry With Cashews
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup broccoli florets; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup snap peas; 1 carrot, julienned; 1 cup cashews, roasted; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon cornstarch; 2 tablespoons water; Salt and pepper to taste

Highlighted under: Easy Meal Solutions

I absolutely love making Vegetable Stir Fry With Cashews. The vibrant colors of fresh veggies and the crunch of cashews create a feast for both the eyes and the palate. It's a quick and easy dish that I can whip up in under 30 minutes, making it perfect for busy weeknights. The balance of textures and flavors makes every bite satisfying, and I often use whatever seasonal vegetables I have on hand. This dish is not only delicious but also packed with nutrients, making it a favorite in our household.

Created by

Rowan Tate

Last updated on 2026-02-07T18:21:35.754Z

When I decided to make this Vegetable Stir Fry With Cashews for the first time, I was unsure how the flavors would blend. I tossed in colorful bell peppers, crunchy broccoli, and juicy snow peas with a handful of roasted cashews. The result was a dish bursting with freshness that my family devoured in minutes. The secret lies in stir-frying on high heat, which locks in the nutrients while giving the veggies a delightful crunch.

As I experimented with sauces, I found that a combination of soy sauce, garlic, and a hint of sesame oil creates that mouthwatering depth of flavor. Adding cashews at the end keeps them crunchy, not soft. This dish quickly became a go-to for weeknight dinners along with my favorite jasmine rice, and I know it'll become yours too!

Why You'll Love This Recipe
A medley of fresh, vibrant vegetables
Rich, nutty flavor from toasted cashews
Quick and easy to prepare for any night of the week

Choosing the Right Vegetables

When making Vegetable Stir Fry With Cashews, selecting fresh, vibrant vegetables is essential for both taste and aesthetic appeal. Broccoli, bell peppers, snap peas, and carrots not only provide a stunning color palette but also contribute distinct textures. For maximum freshness, look for firm vegetables without blemishes. If you have seasonal produce on hand, feel free to mix and match—zucchini, mushrooms, or baby corn can be great additions. Just be mindful of cooking times; softer vegetables should be added later in the stir-frying process.

Each vegetable plays a unique role in this dish. Broccoli florets provide a slight crunch and are packed with vitamins, while bell peppers add sweetness and a juicy burst. Carrots contribute a natural sweetness and a vibrant orange hue, while snap peas introduce a satisfying snap. Together, they create a medley that delivers a variety of flavors, ensuring that every bite is both delightful and nutritious.

Perfecting the Stir-Fry Technique

Stir-frying is all about maintaining high heat and cooking quickly, which is why using a wok is ideal. The shape allows for even heat distribution and facilitates tossing the ingredients easily. Heat the wok until it is hot enough that a drop of water sizzles upon contact—this typically takes about 1 to 2 minutes on medium-high heat. Start with a neutral oil, like vegetable or peanut oil, which can withstand high temperatures without burning.

Once the oil shimmers, add your minced garlic and grated ginger. Sauté them until fragrant, just about 30 seconds, to prevent burning, as they can quickly become bitter. Afterward, introduce your vegetables to the wok. Stir-fry continuously to ensure even cooking, looking for a tender-crisp texture—when vibrant colors soften but still maintain their shape. This technique not only enhances the flavors but also retains the nutritional value of the vegetables.

Ingredients

Gather these fresh ingredients before you start cooking:

Vegetables and Nuts

1 cup broccoli florets
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 carrot, julienned
1 cup cashews, roasted
2 cloves garlic, minced
1 tablespoon fresh ginger, grated

Sauce Ingredients

3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch
2 tablespoons water
Salt and pepper to taste

Ensure your vegetables are washed and prepped for a quick stir-fry!

Instructions

Follow these simple steps to create your Vegetable Stir Fry:

Prepare the Sauce

In a small bowl, mix together soy sauce, sesame oil, cornstarch, and water. Set aside.

Heat the Wok

Heat a large wok over medium-high heat. Add a splash of oil and allow it to heat up.

Sauté the Garlic and Ginger

Add garlic and ginger to the hot wok, sauté for about 30 seconds until fragrant.

Stir-Fry the Vegetables

Add the broccoli, bell peppers, carrots, and snap peas to the wok. Stir-fry for about 5-7 minutes until they're crisp-tender.

Add the Cashews and Sauce

Stir in the roasted cashews and add the sauce mixture. Toss everything together and cook for another 2-3 minutes until sauce thickens slightly.

Serve

Transfer the stir fry to a serving bowl and enjoy it hot with steamed rice or noodles.

Enjoy your flavorful and nutritious meal!

Pro Tips

For an extra kick, add a dash of chili flakes or your favorite hot sauce while cooking.

Ingredient Substitutions

If you're looking to tailor this stir-fry to your tastes or dietary needs, there are ample substitutions you can make. For instance, if you’re allergic to cashews, roasted almonds or peanuts can be used instead, offering a similar crunch and flavor. Additionally, for a gluten-free option, tamari can replace soy sauce without sacrificing taste.

Vegetables are incredibly versatile in this dish. If you don’t have snap peas, consider using green beans or asparagus. Just remember to cut them into similar sizes for even cooking. Don’t hesitate to use frozen vegetables in a pinch; just thaw them beforehand to ensure a good stir-fry without excess moisture.

Storage and Make-Ahead Tips

Vegetable Stir Fry With Cashews is best enjoyed fresh, but it can be made ahead of time. If you’re meal prepping, cook the veggies and cashews and store them in an airtight container in the fridge for up to three days. When ready to eat, reheat in a skillet to restore the crispness. You might need to add a splash of water or additional sauce to keep it from drying out.

If you plan to freeze it, I recommend storing the stir-fry without the cashews to preserve their crunch. Simply cook the stir-fry, cool it down, then transfer to freezer-safe containers. It will last in the freezer for about a month. Thaw in the refrigerator overnight before reheating, adding the cashews just before serving to maintain their texture.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well, but they may require slightly more cooking time.

→ What if I don't have cashews?

You can substitute cashews with any other nut like almonds or peanuts.

→ Can I make this vegan?

Absolutely! Just ensure the soy sauce is labeled vegan, and you're good to go.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.