Vegetable Stir Fry With Cashews

Name: Vegetable Stir Fry With Cashews
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 cups of mixed bell peppers, sliced; 1 cup of broccoli florets; 1 cup of snap peas; 1 cup of sliced carrots; 1 cup of cashews, roasted; 2 tablespoons of vegetable oil; 3 tablespoons of soy sauce; 1 tablespoon of sesame oil; 1 teaspoon of grated ginger; 1 clove garlic, minced; 1 teaspoon of cornstarch (optional, for thickening)

Highlighted under: 30-Minute Meals

When I first tried making this Vegetable Stir Fry With Cashews, I was amazed by how quickly it came together and how vibrant the colors were. The combination of fresh vegetables and crunchy cashews creates a delightful contrast in every bite. I love how versatile this dish is, allowing me to use whatever seasonal veggies I have on hand. Tossed in a simple sauce, this stir fry is not just healthy but also bursting with flavor. It's a go-to recipe for busy weeknights when I crave something wholesome yet satisfying.

Created by

Blair Hudson

Last updated on 2026-02-07T20:38:35.409Z

Trying different combinations of vegetables in this Vegetable Stir Fry With Cashews has become a fun kitchen adventure for me. I once swapped in some colorful bell peppers and snap peas, and the result was not only beautiful but also packed with various nutrients. The crunch from the cashews ties everything together and adds a satisfying texture.

For the sauce, I like to keep it simple with soy sauce, ginger, and a hint of sesame oil. I’ve found that letting the vegetables sauté just enough to retain their crunch is key. This method ensures they are vibrant and flavorful without losing their nutritional value. Just remember, high heat is your friend!

Why You'll Love This Recipe
Quick to prepare and packed with nutrients
Crunchy cashews add a delightful texture
Perfectly customizable with seasonal vegetables

Ingredient Spotlight

The vibrant mix of bell peppers in this Vegetable Stir Fry not only adds color but also distinct flavors and textures. Red peppers bring sweetness, green peppers offer a slight bitterness, and yellow peppers tend to be tart. Their bright colors signal freshness and contribute antioxidants, making this dish visually appealing and nutritious. For the best results, choose peppers that feel firm and heavy for their size, indicating they are fresh and full of moisture.

Broccoli adds a satisfying crunch and a wealth of nutrients, including vitamins C and K. When selecting broccoli for your stir fry, look for vibrant green florets. If the florets begin to turn yellow, they are past their prime. To ensure even cooking, consider cutting the florets into similar-sized pieces, roughly 1.5 inches. This helps them cook uniformly, achieving that perfect tender-crisp texture.

Techniques for Perfect Stir Frying

Stir frying requires high heat to quickly cook the vegetables while preserving their crispness and nutrients. Preheat your skillet or wok for about 2 minutes over medium-high to high heat before adding the oil; it should shimmer when ready. Avoid overcrowding the pan, as this can lead to steaming instead of frying. If you're making a larger batch, consider cooking in batches to maintain that glorious crunch and vibrant color.

To achieve the best flavor throughout your stir fry, remember to add the sauce towards the end of the cooking process. This allows the sauce to cling to the ingredients without burning. When using cornstarch for thickening, mix it with the sauce beforehand; add a splash of cold water to help dissolve it, ensuring it mixes seamlessly into the dish, creating a glossy finish that coats each vegetable.

Ingredients

Gather these ingredients to make your vegetable stir fry.

Vegetables and Cashews

2 cups of mixed bell peppers, sliced
1 cup of broccoli florets
1 cup of snap peas
1 cup of sliced carrots
1 cup of cashews, roasted
2 tablespoons of vegetable oil

Sauce

3 tablespoons of soy sauce
1 tablespoon of sesame oil
1 teaspoon of grated ginger
1 clove garlic, minced
1 teaspoon of cornstarch (optional, for thickening)

Make sure to have fresh, crisp vegetables for the best results!

Instructions

Follow these easy steps to create your stir fry.

Prepare the Sauce

In a small bowl, whisk together soy sauce, sesame oil, grated ginger, minced garlic, and cornstarch if using. Set aside.

Sauté the Vegetables

Heat vegetable oil in a large skillet or wok over high heat. Add the mixed bell peppers, broccoli, snap peas, and carrots. Stir-fry for about 5-7 minutes or until they are just tender but still crisp.

Add Cashews and Sauce

Add the roasted cashews to the skillet. Pour the sauce mixture over the vegetables and toss well to combine. Cook for an additional 2 minutes until everything is heated through and the sauce is slightly thickened.

Serve hot over rice or noodles for a complete meal!

Pro Tips

For added spice, consider including red pepper flakes or sriracha in the sauce. Also, feel free to swap the vegetables based on what's in season or what you have in your fridge.

Customizing Your Stir Fry

One of the best aspects of this Vegetable Stir Fry With Cashews is its versatility. If you find other vegetables in your fridge like zucchini, asparagus, or mushrooms, feel free to swap them in. Just remember, if you're using denser veggies like carrots or bell peppers, add them earlier in the cooking process, while quicker-cooking options like snow peas or zucchini can go in later to prevent overcooking.

For a hearty boost of flavor, consider adding proteins like tofu, chicken, or shrimp. If using tofu, press it to remove excess moisture before sautéing to improve the browning and texture. Cook your protein first, remove it from the pan, and follow with your vegetables. This way, it can absorb all the wonderful stir fry flavors without becoming soggy.

Storing and Reheating Tips

To store any leftovers, cool the stir fry completely and transfer it to an airtight container. It can be kept in the fridge for up to 3 days. If you'd like to enjoy it a bit later, freeze it for up to 3 months. When reheating, avoid microwaving directly, as this can lead to soggy vegetables. Instead, try transferring it to a hot skillet and reheating over medium heat, stirring frequently until heated through.

If you notice the stir fry has thickened after cooling, add a splash of water or vegetable broth during reheating to revive its consistency. This will help restore moisture and make the dish just as delightful as when it was first prepared, ensuring you enjoy every bite, even on a busy day.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables will work in a pinch, just be aware that they may require a little extra cooking time.

→ How can I make this dish vegan?

This recipe is already vegan-friendly with the ingredients provided. Just ensure the soy sauce is gluten-free if needed.

→ What can I serve with this stir fry?

This stir fry pairs wonderfully with steamed rice, quinoa, or noodles, and you could add tofu or chicken for extra protein.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or microwave before serving.