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Veggie stir-fry in a skillet.

Cashew Veggie Stir-Fry

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Main Dishes
  • Method: Stir-Fry
  • Cuisine: Asian


This easy cashew veggie stir-fry is loaded with a mix of vegetables including bell peppers, broccoli and mushrooms. Serve it with brown rice.


  • For sauce
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon hoison sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For stir-fry
  • 1 cup roasted, unsalted cashews
  • 1 tablespoon vegetable oil
  • 2 scallions, thinly sliced, green and white parts separated
  • 2 garlic cloves minced
  • 1 tablespoon minced fresh ginger
  • 2 cups broccoli florets
  • 2 red peppers, diced
  • 1 cup sliced cremini or white mushrooms
  • Brown rice for serving


  1. For the sauce, in a small bowl, whisk together the soy sauce, hoison, rice vinegar, sesame oil, maple syrup, salt and pepper.
  2. Toast the cashews in a large skillet over low to medium heat until browned in spots, about 2-3 minutes. Remove the cashews and set aside.
  3. Increase the heat to high and add 1 tablespoon vegetable oil. Sauté the white parts of the scallions, garlic and ginger until fragrant, about 30 seconds. Add the broccoli, peppers and mushrooms, sautéing for 3-4 minutes until the vegetables are cooked but still bright and crisp.
  4. Pour in the sauce and let it bubble and simmer for 2 minutes, stirring around the vegetables.
  5. To finish, stir in the green scallions and cashews.
  6. Serve with brown rice.


Store leftovers in an airtight container the refrigerator up to 4 days.

Keywords: veggie stir-fry, stir-fry vegetables