Regional-Spiced Vegetable Stir Fry with Cashews

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

A colorful stir fry featuring locally inspired spices and crisp vegetables tossed with crunchy cashews for texture. This Asian Fusion-inspired vegetarian recipe, ready in about 25 minutes, pairs vegetable oil, garlic cloves, ginger root 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 a quick salad or grain on the side. 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger root, stir-frying for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned red bell pepper, 2 cups broccoli florets, 1 large thinly sliced carrot, and 1 cup snap peas. Stir fry for 4-5 minutes until vegetables are tender-crisp and bright in color.
  4. Step 4: Stir in 1/2 cup roasted unsalted cashews, 3 tbsp soy sauce, 1 tbsp honey, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Cook for another 2 minutes, tossing to coat the vegetables evenly and allow sauce to thicken slightly.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving hot.

Frequently asked questions

How long does Regional-Spiced Vegetable Stir Fry with Cashews take to make?

Total time is about 25 minutes (15 min prep + 10 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 Regional-Spiced Vegetable Stir Fry with 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 vegetable oil from drying out.

Can I substitute ingredients in Regional-Spiced Vegetable Stir Fry with 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 Regional-Spiced Vegetable Stir Fry with 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 Regional-Spiced Vegetable Stir Fry with Cashews vegetarian?

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

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