Vegetable Stir-Fry with Ginger-Soy Glaze and Cashews
A vibrant medley of crunchy vegetables tossed in a savory ginger-soy glaze finished with toasted cashews for a satisfying vegetarian stir-fry. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs broccoli florets, medium, thinly sliced red bell pepper, trimmed snow peas 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 florets
- 1 medium, thinly sliced red bell pepper
- 1 cup, trimmed snow peas
- 1 large, julienned carrot
- 1 cup, halved lengthwise baby corn
- 3, sliced green onions
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1/3 cup roasted cashews
- 1 tsp cornstarch
- 2 tbsp water
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth; set aside.
- Step 2: Heat 2 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
- Step 3: Add 1 tbsp minced fresh ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 4: Toss in 2 cups broccoli florets, 1 thinly sliced red bell pepper, 1 cup snow peas, 1 large julienned carrot, and 1 cup baby corn; stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Step 5: Pour the prepared soy sauce mixture over the vegetables and stir continuously for 2 minutes until the sauce thickens and coats the vegetables.
- Step 6: Remove from heat and drizzle 1 tbsp sesame oil over the stir-fry, tossing to combine.
- Step 7: Garnish with 3 sliced green onions and 1/3 cup roasted cashews before serving immediately with steamed rice or noodles.
Frequently asked questions
How long does Vegetable Stir-Fry with Ginger-Soy Glaze and 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 Vegetable Stir-Fry with Ginger-Soy Glaze and 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 florets from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Ginger-Soy Glaze and 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 Vegetable Stir-Fry with Ginger-Soy Glaze and 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 Vegetable Stir-Fry with Ginger-Soy Glaze and 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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