The Best Vegetarian Stir-Fry with Cashews
A vibrant stir-fry featuring crisp-tender vegetables and toasted cashews in a savory-sweet sauce. The sauce clings perfectly to every vegetable, creating a restaurant-quality dish at home. This asian-inspired vegetarian (vegan, gluten-free) ready in about 27 minutes pairs broccoli, carrots, bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 2 cups broccoli
- 1 cup carrots
- 1 cup bell peppers
- 1 cup snow peas
- 1/2 cup cashews
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 2 cloves garlic
- 1 tbsp ginger
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Cut 2 cups broccoli into small florets, 1 cup carrots into thin matchsticks, and 1 cup bell peppers into 1/2-inch strips. Trim 1 cup snow peas.
- Step 2: Heat 1 tsp sesame oil in a wok or large skillet over high heat. Add 1/2 cup cashews and toast for 2-3 minutes until golden and fragrant, then transfer to a bowl.
- Step 3: In the same wok, stir-fry 2 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until aromatic. Add all vegetables and stir-fry for 5-6 minutes until crisp-tender but still vibrant green, stirring constantly.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth. Pour the sauce over vegetables and stir for 1 minute until the sauce thickens and coats the vegetables evenly.
- Step 5: Return toasted cashews to the wok and toss to combine. Cook for 1 more minute until heated through, then serve immediately while hot with steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does The Best Vegetarian Stir-Fry with 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 The Best Vegetarian 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 broccoli from drying out.
Can I substitute ingredients in The Best Vegetarian 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 The Best Vegetarian 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 The Best Vegetarian Stir-Fry with Cashews vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
