Vegetable Stir Fry With Cashews

Name: Vegetable Stir Fry With Cashews
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 cups broccoli florets; 1 cup bell peppers, sliced; 1 cup snap peas; 1 cup carrots, julienned; 1 cup cashews, raw or roasted; 2 tablespoons vegetable oil; 3 tablespoons soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch mixed with 2 tablespoons water; 1 teaspoon ginger, minced; 1 teaspoon garlic, minced

Highlighted under: Fast Everyday Dishes

I absolutely love making this Vegetable Stir Fry With Cashews whenever I'm looking for a quick and healthy meal. It's my go-to recipe because it's packed with vibrant vegetables and crunchy cashews, making it not only delicious but also incredibly satisfying. The best part is that I can whip it up in just 30 minutes, which really suits my busy schedule. Plus, it’s so versatile that I can use whatever fresh veggies I have on hand, ensuring I never get bored of this colorful dish.

Created by

Daisy Webb

Last updated on 2026-02-08T08:13:36.320Z

When I first tried creating my own stir-fry, I was amazed by how simple yet versatile it could be. I learned that using high heat and prepped ingredients can transform a bunch of veggies into a delicious meal. Not to mention, the cashews add a wonderful crunch that takes it to the next level.

One tip I swear by is to have all the ingredients ready to go before you start cooking. Since the actual stir-frying happens quickly, this makes a significant difference in the end result. You'll have perfectly cooked vegetables with a delightful crunch in no time!

Reasons You'll Love This Recipe
Bursting with fresh vegetables and flavors
Crunchy texture from cashews adds depth
Quick and easy to prepare for any weeknight dinner

Choosing Your Vegetables

The beauty of this Vegetable Stir Fry With Cashews lies in its versatility. Feel free to experiment with seasonal vegetables or whatever you find in your fridge. Not only do different vegetables add unique flavors and textures, but they also contribute varying nutrients. For example, adding zucchini or asparagus can enhance the dish's freshness, while leafy greens like spinach or kale can provide a delightful contrast in both color and taste. Aim for a balance of colors to make your dish visually appealing and nutritious.

When prepping your vegetables, remember to cut them uniformly to ensure even cooking. For denser vegetables like carrots and broccoli, consider slicing them into smaller pieces to reduce cooking time. Thinly julienned vegetables will cook faster in the stir-fry, becoming tender yet retaining a slight crunch, which is key to this dish's texture. Keep an eye on your pan as overcooked veggies can turn mushy, which detracts from the overall appeal.

Perfecting Your Sauce

The sauce in this stir fry is what ties all the ingredients together, offering a punch of flavor that elevates the fresh vegetables. The combination of soy sauce and oyster sauce brings a savory depth, while the sesame oil adds a nutty aroma. I recommend tasting the sauce before adding it to the pan. If you like a bit of sweetness, consider adding a teaspoon of honey or maple syrup. Remember that sauce thickening can vary based on the intensity of your heat, so adjust according to your stove's performance.

If you're looking to make this dish gluten-free, simply substitute the soy sauce with tamari or coconut aminos. For a plant-based version, ensure your oyster sauce is made from mushrooms, as many brands offer vegan alternatives. The cornstarch slurry is crucial, helping the sauce adhere to the vegetables without losing its glossy appearance. Mix it well just before pouring it over the stir-fry to keep it from clumping.

Ingredients

Vegetables and Nuts

2 cups broccoli florets
1 cup bell peppers, sliced
1 cup snap peas
1 cup carrots, julienned
1 cup cashews, raw or roasted
2 tablespoons vegetable oil

Sauce

3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon ginger, minced
1 teaspoon garlic, minced

Feel free to customize the vegetables based on your preferences or what’s in season!

Instructions

Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, ginger, garlic, and cornstarch mixture. Set aside.

Heat the Oil

In a large pan or wok, heat the vegetable oil over medium-high heat. Add the cashews and sauté for 2-3 minutes until golden.

Add Vegetables

Add broccoli, bell peppers, snap peas, and carrots to the pan. Stir-fry for about 5 minutes or until the vegetables are tender-crisp.

This is Where the Magic Happens

Pour the sauce over the vegetables and stir to coat evenly. Let cook for an additional 2-3 minutes until the sauce thickens.

Serve

Transfer to a serving dish and enjoy your Vegetable Stir Fry With Cashews hot!

Pair it with steamed rice or noodles for a complete meal!

Pro Tips

For added flavor, sprinkle some sesame seeds on top just before serving.

Serving Suggestions

This Vegetable Stir Fry With Cashews is delightful on its own but can be served over a bed of steamed rice or fluffy quinoa for a more filling meal. If you're feeling adventurous, try pairing it with cauliflower rice for a low-carb option that still delivers on flavor. Garnishing with fresh green onions or sesame seeds can add a fresh crunch and enhance the presentation, making it perfect for special occasions or a casual family dinner.

For added flavor complexity, drizzle a little extra sesame oil or a sprinkle of red pepper flakes before serving. This adds a touch of heat that compliments the dish beautifully. If you have leftover stir fry, I often enjoy it cold the next day as a part of a vibrant salad, combined with some crispy greens like arugula or romaine.

Storage and Make-Ahead Tips

If you're preparing meals in advance, this stir fry stores well in an airtight container in the refrigerator for up to three days. To keep the cashews crunchy, consider adding them just before serving instead of mixing them in directly. If you prefer to freeze leftovers, be mindful that the vegetables may become soft when thawed. To enjoy it later, be sure to portion the stir fry before freezing, using freezer bags for easy reheat servings.

When reheating, aim for gentle heat in a skillet to bring back that stir-fried texture as microwaving can lead to overcooked vegetables. Add a splash of water to help steam the stir fry gently while it warms up. This preserves the vibrancy of the vegetables and ensures they remain appealing, making your next meal just as enjoyable as the first.

Questions About Recipes

→ Can I add chicken or tofu to this stir-fry?

Absolutely! You can add cooked chicken or tofu to the mix for added protein.

→ What other vegetables can I use?

You can incorporate any seasonal vegetables like zucchini, asparagus, or mushrooms.

→ Is this dish gluten-free?

You can make it gluten-free by using tamari instead of soy sauce.

→ How can I store leftovers?

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