Vegetable Stir-Fry with Cashews and Garlic Chili Sauce

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

A vibrant medley of crisp vegetables stir-fried with crunchy cashews in a spicy, garlicky chili sauce. This asian fusion-inspired vegetarian (vegan-friendly) ready in about 25 minutes blends broccoli florets, large, julienned carrot, trimmed snap peas 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 280 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.

Prep: 15 min Cook: 10 min Serves 4 Asian Fusion cuisine 280 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 medium-high heat until hot. Add 1/2 cup raw cashews and toast, stirring frequently for 2-3 minutes until fragrant and lightly golden. Remove cashews and set aside.
  2. Step 2: In the same wok, add 4 minced garlic cloves and 1 tsp red chili flakes, sauté for 30 seconds until aromatic but not burnt.
  3. Step 3: Add 2 cups broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
  4. Step 4: In a small bowl, mix 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Pour this sauce over the vegetables and toss to coat.
  5. Step 5: Optional: Mix 1 tsp cornstarch with 1 tbsp water and add to the wok. Stir and cook for 1 minute until the sauce thickens and coats the vegetables.
  6. Step 6: Return toasted cashews to the wok and toss everything together. Remove from heat and garnish with 2 sliced green onions before serving with steamed rice or noodles.

Frequently asked questions

How long does Vegetable Stir-Fry with Cashews and Garlic Chili Sauce take to make?

Total time is about 25 minutes (15 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 Cashews and Garlic Chili 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 Cashews and Garlic Chili 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 Cashews and Garlic Chili 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 Cashews and Garlic Chili Sauce vegan-friendly?

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

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