Stir-fried Cashew Vegetables
This vibrant stir-fried dish features a medley of fresh vegetables and crunchy cashews, all tossed in a savory sauce. It's a delightful blend of textures and flavors, perfect for a quick weeknight dinner. Serve it over rice or noodles for a complete meal!
This recipe is dinner, scaled for 4 servings, with 15 min prep and 10 min cook.
Prep: 15 min · Cook: 10 min · Total: 25 min · Serves: 4
Quick cooking notes
- Core ingredients include garlic, carrot, soy sauce, ginger.
- Follow all 5 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 4 servings.
Ingredients
- 2 cloves garlic (minced)
- 1 cup carrot (sliced)
- 3 tbsp soy sauce (low sodium)
- 1 tbsp ginger (grated)
- 1 cup bell pepper (sliced)
- 1 cup cashews (raw)
- 1 cup broccoli (florets)
- 2 tbsp olive oil
- 2 stalks green onions (chopped)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Stir in the sliced bell pepper, broccoli florets, and sliced carrot, cooking for 5-7 minutes until the vegetables are tender-crisp.
- Add the cashews and soy sauce, stirring well to combine and heat through for an additional 2 minutes.
- Remove from heat and garnish with chopped green onions before serving.
Nutrition (per serving)
- Calories: 290
- Protein: 8 g
- Fat: 20 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Sugar: 3 g
- Sodium: 600 mg
Nutrition values are estimates based on stored ingredient totals and serving size.