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Garlic Ginger Cashew Vegetable Stir Fry

This is a veggie- and nutrient-packed meal that leaves you feeling so satisfied. The sauce flavor combination is perfection. I’m kiiind of obsessed with garlic and ginger though. If you are too, or if you’ve been looking for a delicious meatless dinner idea, this vegetable stir fry is for you!

Garlic Ginger Cashew Vegetable Stir Fry


Make this recipe your own!

As always with Nourish with Nik recipes, feel free to swap out veggies. You may need to adjust cooking time slightly. For example, carrots take the longest of the veggies I’ve included, so I began cooking those before all the others. Other great additions might be mushrooms, green beans, and baby corn.


Make it non-vegetarian

You could also easily add another protein to this vegetable stir fry! Chicken, shrimp, beef, tofu — whatever your heart desires. If I were doing this, I’d cook the protein in the wok or large pan first, remove and set aside, then make the recipe using my instructions, mixing the cooked protein in at the end. I also would probably increase the amount of sauce (multiply by 1.5 or 2).


Okay, let’s get right into the recipe! 🙂

Garlic Ginger Cashew Vegetable Stir Fry


Garlic Ginger Cashew Vegetable Stir Fry

Serving Size: 3-4
Cooking Time: 30 minutes

INGREDIENTS:

  • 2-3 cups broccoli florets
  • 3-4 large carrots, cut into strips
  • 1-2 bell peppers, cut into strips
  • 1/2 cup snow peas
  • 1 yellow onion, cut into strips
  • 1 small can (8 ounces) water chestnuts
  • 1 cup cashews
  • 1-2 tablespoons coconut oil (or cooking oil of choice)
  • 1 cup basmati rice, cooked
  • Optional: 1-2 green onions


Sauce:

  • 1/3 cup low-sodium soy sauce (or tamari or coconut aminos if gluten-free)
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 2 teaspoons cornstarch
  • 3 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes

DIRECTIONS:

  1. In a wok or large pan, heat 1-2 tablespoons of oil. Once hot, add carrots and sauté for 3-4 minutes.
  2. Add remaining vegetables (broccoli, peppers, snow peas, onion, water chestnuts) and cook until tender crisp.
  3. Meanwhile, cook rice according to package instructions and whisk together sauce ingredients in separate bowl.
  4. During the last 2-3 minutes of cooking the vegetables, add cashews and sauce to wok/pan. Stir everything together and serve over rice. Top with green onions if desired.



Leave a comment below and tell me how you made this dish your own! Or snap a photo and tag me on Instagram!

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love always, nik

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  1. David says:

    this meal is BALLA!!!

  2. Karen says:

    This recipe looks yummy! Definitely going to try!

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