Vegetable Stir-Fry with Ginger-Soy Sauce and Cashews

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

A colorful medley of crisp-tender vegetables stir-fried with aromatic ginger and garlic, finished with a savory soy-cashew sauce. This asian fusion-inspired vegetarian (vegan option) ready in about 20 minutes blends broccoli florets, medium red bell pepper, sliced, large carrot, julienned 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: 10 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 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant.
  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 and bright in color.
  4. Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
  5. Step 5: Pour the sauce over the vegetables, tossing continuously for 1-2 minutes until the sauce thickens slightly and coats the veggies.
  6. Step 6: Remove from heat and stir in 1/3 cup roasted cashews, 2 sliced green onions, and 1 tsp sesame oil for a nutty finish.

Frequently asked questions

How long does Vegetable Stir-Fry with Ginger-Soy Sauce and Cashews 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 Ginger-Soy Sauce and Cashews?

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 Ginger-Soy Sauce 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 Sauce 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 Sauce and Cashews vegan option?

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

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