Cashew Veggie Stir-Fry

5 from 4 votes

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

Prep Time5

Cook Time10

Total Time15

Course: Main Dishes

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

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 bell peppers, diced
1 cup sliced cremini or white mushrooms
Brown rice for serving

Instructions

For the sauce, in a small bowl, whisk together the soy sauce, hoison, rice vinegar, sesame oil, maple syrup, salt and pepper.
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.
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.
Pour in the sauce and let it bubble and simmer for 2 minutes, stirring around the vegetables.
To finish, stir in the green scallions and cashews.
Serve with brown rice.

Notes

Fresh vegetables are best for this recipe rather than frozen.

Store leftovers in an airtight container the refrigerator up to 4 days. Warm them in the microwave or in a skillet over low heat with a little oil.

If you want to add a protein such as chicken or shrimp, sauté it in the skillet first. Then set it aside on a plate, wipe out the skillet and cook the recipe as written. Stir the protein into the sautéed vegetables with the sauce and green scallions.

Nutrition