Imagine a dish that combines the vibrant crunch of fresh vegetables, the rich, buttery texture of toasted cashews, and a symphony of Asian-inspired flavors – all ready in just 30 minutes! This Vegetable Cashew Stir Fry is not just a meal; it's a culinary adventure that will transport your taste buds to the bustling street markets of Asia, without the need for takeout. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves quick, delicious meals, this recipe is about to become your new go-to dinner solution.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 1 cup cashews
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables into uniform bite-sized pieces. Bell peppers should be sliced, broccoli cut into small florets, and carrots julienned or thinly sliced.
- Heat sesame oil in a large wok or wide skillet over medium-high heat. Allow the oil to become hot but not smoking.
- Add minced garlic and ginger to the hot oil, stirring quickly to prevent burning. Sauté for about 30 seconds until fragrant and releasing their aromatic oils.
- Add mixed vegetables to the wok, starting with carrots (as they take longest to cook), then broccoli, and finally bell peppers. Stir constantly to ensure even cooking.
- Cook vegetables for approximately 4-5 minutes, maintaining high heat and continuous stirring to preserve their crisp texture and vibrant colors.
- Add cashews to the vegetable mixture, continuing to stir and toss to lightly toast the nuts and distribute them evenly.
- Pour soy sauce over the vegetables and cashews, stirring to coat all ingredients thoroughly. Season with salt and pepper to taste.
- Cook for an additional 1-2 minutes until vegetables are tender-crisp and cashews are lightly golden.
- Remove from heat immediately to prevent overcooking. Serve hot, ideally over steamed rice or noodles.
Tips
- Prep is Key: Chop all your vegetables to uniform sizes to ensure even cooking. This not only looks professional but guarantees each bite is perfectly cooked.
- High Heat, Quick Cooking: The secret to a great stir fry is maintaining high heat and constant movement. This preserves the vegetables' crisp texture and vibrant colors.
- Order Matters: Add vegetables to the wok based on their cooking times. Start with harder vegetables like carrots, then move to broccoli, and finish with quick-cooking bell peppers.
- Don't Overcrowd the Pan: Cook in batches if necessary. Overcrowding leads to steaming instead of stir-frying, which can make your vegetables soggy.
- Toast Those Cashews: Adding cashews towards the end of cooking allows them to lightly toast, enhancing their nutty flavor and adding a delightful crunch.
- Sauce Balance: Go easy on the soy sauce. You can always add more, but you can't take it away. Taste and adjust seasonings as you cook.
- Serve Immediately: Stir fries are best enjoyed hot and fresh. Have your rice or noodles ready before you start cooking to serve immediately.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 0mg
