Chicago Vegetable Stir-Fry with Bok Choy and Cashews

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant stir-fry featuring crisp bok choy and toasted cashews in a savory-sweet sauce, inspired by the Midwest city from the aviation forums. This asian (vegetarian, gluten-free) ready in about 27 minutes pairs bok choy, carrots, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (13 ratings) Prep: 15 min Cook: 12 min Serves 4 Asian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat, then add 1/2 cup raw cashews and toast for 3-4 minutes until golden, stirring constantly.
  2. Step 2: Remove cashews and set aside. Add 1 tbsp vegetable oil to skillet, then stir-fry 2 minced garlic cloves and 1 tsp grated ginger for 30 seconds until fragrant.
  3. Step 3: Add 1 lb quartered bok choy, 1 julienned carrot, and 1 sliced bell pepper; stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey in a small bowl, then stir in 1 tsp cornstarch until smooth.
  5. Step 5: Pour sauce mixture over vegetables, stirring until it thickens and coats the vegetables evenly, about 2 minutes.
  6. Step 6: Stir in toasted cashews and cook for 1 more minute before serving.

Frequently asked questions

How long does Chicago Vegetable Stir-Fry with Bok Choy and Cashews take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chicago Vegetable Stir-Fry with Bok Choy and Cashews?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bok choy from drying out.

Can I substitute ingredients in Chicago Vegetable Stir-Fry with Bok Choy and Cashews?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chicago Vegetable Stir-Fry with Bok Choy and Cashews for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chicago Vegetable Stir-Fry with Bok Choy and Cashews vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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