Go Back

Cashew Stirfry

This is a delicious version of stir fry.
Course: Main Course
Cuisine: Oriental
Servings: 10
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Print Recipe

Ingredients  

Vegetables: The exact ratio of vegetables is very versatile, as long as you have about 9 cups total for 10 servings

  • 1 cup carrots (sliced, 2 large carrots)
  • 4 cups broccoli florets
  • 16 oz can baby corn spears (1 1/2 cups)
  • 1 cups mushrooms (sliced)
  • 1 cup bell peppers (sliced 2 peppers)
  • 1 cup cashews

Stir Fry Seasonings:

  • 2 Tbsp olive oil (or enough to keep the vegetables from sticking)
  • 3 garlic cloves (minced)

Sauce:

  • ½ cup soy sauce
  • 6 Tbsp peanut butter
  • ¼ cup honey
  • 2 tsp sesame oil
  • 2 Tbsp grated ginger
  • 3-4 Tbsp water

Instructions: 

  • Wash and slice the vegetables and set aside. (If adding squash, mushrooms, or another quick cooking vegetable, keep them in a separate bowl.)
  • In a large frying pan or wok, heat the olive oil.
  • When the oil is hot, add the ginger and garlic and cook for a minute or so.
  • Add the vegetables. (If adding squash or mushrooms, wait to add them until later.)
  • Cook without the lid for about 3 minutes, cover for about 5 minutes.
  • While the vegetables are steaming, combine the sauce ingredients.
  • After the vegetables have cooked with the lid for about 5 minutes, remove the lid, add the sauce, stir, then allow to cook for another 10 minutes or until they have reached the desired tenderness.

Notes:

Make Ahead: You can easily cut up all the vegetables ahead of time to make a quick meal.
This recipe is very versatile. You can use any combination of:
Mushrooms
Baby Corn
Water Chestnuts
Squash
Sugar Snap Peas
Broccoli
Cauliflower
Bell Pepper
Carrots
Diet: Gluten Free, Dairy Free, Egg Free