Vegetable Cashew Stir Fry

Share This

IMG_8395

We eat a stir fry of some sort in our house weekly. I just change the ingredients to the season and our cravings. This particular recipe produces an amazing, colorful and crunchy plate of deliciousness. I serve it over brown rice, but it would also be delicious over thin rice noodles. This recipe is very easy and you could most definitely substitute and change things around often to keep it new and exciting. I will be making this often.

IMG_8366

Vegetable Cashew Stir-fry

adapted from Gourmet, May 2007 and Fresh365

Yields 4 servings

3 T sesame oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 c of shitake mushrooms sliced
1 c of julienned carrots
1/4 lb snow peas (apx 2 c)
1 bunch scallions, chopped (white and green parts separated)
4 garlic cloves, minced
1 1/2 T grated peeled fresh ginger
1/4 t dried red-pepper flakes
3/4 c vegetable broth
1 1/2 T soy sauce (I use gluten-free low sodium tamari soy)
1 1/2 t cornstarch
1 t honey
1/2 t salt
1/4 t black pepper
1/2 c salted roasted cashews
1 T sesame seeds

Heat a wok or large skillet over high heat until a drop of water evaporates immediately. Add oil, then stir fry peppers, mushrooms, peapods, carrots, garlic, ginger, red-pepper flakes, and scallion whites until vegetables are just tender. In a small bowl, stir together broth, soy sauce, cornstarch, sugar, salt and pepper. Add to veggies in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in scallion greens, cashews and sprinkle with sesame seeds.

IMG_8388

Did you make this recipe - or any others from the TY archives?

Share your photos on Instagram, tag @bethmanosbrickey and include the hashtag #tastyyummies

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.