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: 1 cup broccoli florets; 1 cup bell peppers, sliced; 1 cup snap peas; 1 medium carrot, julienned; 1/2 cup cashews, unsalted; 3 cloves garlic, minced; 1 tablespoon ginger, minced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 tablespoon vegetable oil; 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Highlighted under: Global Home Cooking

I love whipping up a quick Vegetable Stir Fry With Cashews whenever I need a burst of flavor and nutrition. This dish not only comes together in a flash, but it also features a colorful medley of vegetables that are both satisfying and healthy. The crunchy cashews add a delightful texture that elevates the stir fry. Whether I'm enjoying it on its own or pairing it with rice or noodles, this recipe always leaves me feeling nourished and energized. Plus, it's a fantastic way to use up leftover veggies in my fridge!

Created by

Harriet Collins

Last updated on 2026-02-07T19:01:35.590Z

When I first tried making a stir fry, I was amazed at how quickly everything came together. I tossed fresh bell peppers, broccoli, and snap peas into the pan, and within minutes, they were perfectly crisp. The secret is to keep the heat high and to work quickly to maintain that vibrant color and crunch. Adding soy sauce and a dash of sesame oil at the end gives this dish a depth of flavor that will keep you coming back for more.

One of my favorite aspects of this recipe is the versatility it offers. You can easily switch out the vegetables based on what you have on hand, whether it’s zucchini, carrots, or even bok choy. Most importantly, don’t skip the cashews—they provide a nutty richness and a satisfying crunch that enhances every bite. I always sprinkle a few extra on top before serving for that added texture!

        Why You Will Love This Recipe
        Vibrant vegetables bursting with flavor
Crunchy cashews for a delightful texture
Quick and easy to make for any meal

      

Maximizing Flavor and Texture

For a vegetable stir fry to shine, the quality of ingredients is key. Fresh, crisp vegetables not only bring vibrant colors but also retain their nutrients and flavor. When selecting vegetables, look for ones that are in season for the best taste. I often prefer local produce from farmers’ markets, as it tends to be fresher and more flavorful than what I find in supermarkets.

Don’t underestimate the importance of the order in which you add ingredients. Start with aromatics like garlic and ginger to infuse the oil, enhancing the overall flavor of the dish. The goal is to achieve a tender-crisp texture for your veggies; they should be bright in color and have a little bite to them. If you overcook them, they will lose that desired crunch and vibrancy.

Cashew Considerations

Using unsalted cashews in this recipe is recommended as it allows you to control the salt level in your stir fry. If you want to add a hint of sweetness or depth, try lightly toasting the cashews in the skillet for a few minutes before adding the other ingredients. This not only enhances their flavor but also brings out their natural oils, making them extra crunchy.

If you’re looking for a nut-free version, consider substituting the cashews with sunflower seeds or pumpkin seeds. These alternatives will still provide a satisfying crunch while being suitable for those with nut allergies. Just make sure to adjust the cooking time as needed, as seeds may require a slightly different texture.

Storage and Make-Ahead Tips

This vegetable stir fry is quite versatile for meal prep! You can chop the vegetables and store them in the fridge up to two days in advance, which can make your cooking process quick and easy. Just be sure to keep them in a sealed container to retain moisture and freshness. Avoid pre-cooking the veggies, as they can get mushy when reheated.

If you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, warm the stir fry in a skillet over medium heat for a few minutes, adding a splash of water or soy sauce to bring back the moisture and prevent stickiness. You can also freeze portions if you want to enjoy this dish later; just allow it to cool completely before transferring it to freezer bags.

Ingredients

Vegetables and Nuts

1 cup broccoli florets
1 cup bell peppers, sliced
1 cup snap peas
1 medium carrot, julienned
1/2 cup cashews, unsalted
3 cloves garlic, minced
1 tablespoon ginger, minced

Sauce

3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Instructions

Prepare the Ingredients

First, wash and chop all the vegetables into bite-sized pieces. Mince the garlic and ginger, then set aside. This will ensure a quick cooking process.

Heat the Oil

In a large skillet or wok, heat vegetable oil over medium-high heat. Allow the oil to become hot but not smoking before adding the vegetables.

Stir Fry the Vegetables

Add the garlic and ginger, sautéing for about 30 seconds until fragrant. Then, toss in the broccoli, bell peppers, snap peas, and carrots. Stir-fry for 5-7 minutes or until the veggies are tender-crisp.

Add the Cashews and Sauce

Stir in the cashews. In a separate bowl, mix together soy sauce, sesame oil, and cornstarch mixture. Pour this sauce over the stir-fried vegetables and toss to coat. Cook for an additional 1-2 minutes.

Serve

Remove from heat and serve hot. Enjoy it on its own or over a bed of rice or noodles.

Pro Tips

For added flavor, consider adding a pinch of red pepper flakes or a tablespoon of honey to the sauce. You can also garnish with green onions or sesame seeds for a beautiful finish!

Serving Suggestions

While this stir fry shines on its own, serving it over a bed of steamed jasmine or basmati rice can create a satisfying meal. You can also pair it with noodles for a heartier option—try using udon or rice noodles for different textures. For an extra kick, add some sliced green onions or sesame seeds on top just before serving.

If you're looking to spice things up, a sprinkle of red pepper flakes or a dollop of sriracha can turn up the heat. My family enjoys adding a squeeze of lime for a zesty finish which perfectly complements the rich flavors of the sauce and nuts.

Variations to Try

Feel free to experiment with the types of vegetables you use based on what you have on hand. Asparagus, zucchini, or even baby corn can make delightful additions or substitutes. Just keep in mind the cook times; sturdier vegetables may need a minute longer than those that cook quickly.

For an extra boost of protein, consider adding tofu or chicken to the stir fry. Both can be marinated briefly in a mix of soy sauce and ginger for enhanced flavor before being incorporated into the dish. If you plan to add meat, cook it in the skillet first before following the original steps of the recipe.

Questions About Recipes

→ Can I use frozen vegetables for this stir fry?

Yes, frozen vegetables can be used. Just ensure they are properly thawed and drained before cooking to prevent excess water in the stir fry.

→ What can I substitute for cashews?

If you need a nut-free option, sunflower seeds or toasted pumpkin seeds can work well as a substitute.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving again.

→ Can I add protein to this stir fry?

Absolutely! Tofu, chicken, or shrimp are great options. Just cook them before adding the vegetables for best results.