Stir-Fried Vegetables with Cashews and Soy Glaze

A vibrant vegetable stir-fry with crispy cashews and a savory soy-vinegar sauce.

Cuisine: Asian

Category: Asian

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 2 cups broccoli florets
• 1 cup, thinly sliced carrots
• 1 cup, sliced bell peppers
• 1 cup snow peas
• 1/2 cup cashews
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 1 tsp cornstarch

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1/2 cup cashews and toast for 2-3 minutes until golden; remove and set aside.
2. Step 2: In the same skillet, add 2 minced garlic cloves and 1 tsp minced ginger; stir-fry for 30 seconds until fragrant.
3. Step 3: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced bell peppers; stir-fry for 5 minutes until crisp-tender.
4. Step 4: Add 1 cup snow peas and cook for 2 more minutes.
5. Step 5: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp cornstarch dissolved in 2 tbsp water; pour into skillet and stir until sauce thickens (about 1 minute).
6. Step 6: Stir in toasted cashews and 1 tsp sesame oil; cook for 1 minute. Serve immediately.