Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce
A vibrant Asian-inspired stir-fry featuring crisp seasonal vegetables tossed in a savory garlic ginger cashew sauce. This asian-inspired vegetarian (vegetarian) ready in about 20 minutes blends broccoli florets, snap peas, large, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 florets
- 1 large, sliced into thin strips red bell pepper
- 1 cup snap peas
- 1 large, julienned carrot
- 1/2 cup, roasted unsalted cashews
- 4 minced garlic cloves
- 1 inch piece, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 sliced, for garnish green onions
- 1/4 tsp (optional) red chili flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 4 minced garlic cloves and 1 inch grated fresh ginger and stir-fry for 30 seconds until fragrant but not burnt.
- Step 2: Add 2 cups broccoli florets, 1 large sliced red bell pepper, 1 cup snap peas, and 1 large julienned carrot. Stir-fry for 5-6 minutes until vegetables are crisp-tender and vibrant in color.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1/4 tsp red chili flakes (if using).
- Step 4: Pour the sauce over the vegetables and toss well to coat evenly. Stir in 1/2 cup roasted unsalted cashews and cook for 1 more minute to warm through.
- Step 5: Remove from heat and garnish with 2 sliced green onions. Serve immediately over steamed jasmine rice or noodles for a quick, flavorful meal.
Equipment for this recipe
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Frequently asked questions
How long does Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce?
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 Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce 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 Vegetable Stir-Fry with Cashew and Garlic Ginger Sauce 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.
