Vegetable and Cashew Stir Fry

If you love a fresh and delicious stir fry, you will love my Easy Vegetable and Cashew Stir Fry. With lots of veggies, crunchy cashew nuts and a deliciously spiced sauce, this recipe takes make your own take out to a whole new level.

I’ve been an Occasional Vegetarian for years, and I’m always looking for delicious, nutritious, meat free recipes to help keep me on track.  This one is a real favourite. As it is vegetarian and can also be vegan and gluten free, it’s suitable for just about everyone.

A Great Sauce Makes a Difference

Of course, it’s easy to whip up a stir fry with lots of fresh veggies and a bit of soy sauce, but a great sauce makes a real difference. I prefer homemade sauces because so often jarred sauces are very high in calories, sugar, preservatives and other ingredients that are not very good for us. Plus, this sauce uses simple store cupboard ingredients that are available just about everywhere.

An Easy, Versatile Recipe

This is a great recipe for clearing out your fridge! It almost goes without saying that you can vary the vegetables you use in my Easy Vegetable and Cashew Stir Fry depending on what you like best or what you have on hand. I’ve offered some suggestions in the recipe, but honestly, there is no wrong vegetable for this stir fry. Just be sure to cut any veggies in thin slices so they cook quickly.

The best part is,  you can adjust the spices to suit your family. If you prefer a milder stir fry, leave out the chilis. Conversely, if you like it hot, add as many, or as few, chopped red chilis as you like.

Is This Recipe Vegan?

The recipe is vegan, provided the sherry or Madeira you use is vegan friendly. You can substitute orange juice which also makes the recipe alcohol free version.

Is Vegetable and Cashew Stir Fry Gluten-Free?

Use Tamari instead of soy sauce and serve the recipe over rice for a gluten-free option. Be sure the vegetable stock you use is gluten-free.

Serving Vegetable and Cashew Stir Fry

Serve the stir fry just as it is if you are trying to avoid carbs, or you can serve it over rice or with noodles if you prefer. (If you need the recipe to be gluten free be sure to choose rice or gluten free noodles.) However you serve it, this versatile recipe is a real crowd pleaser!

Easy Vegetable and Cashew Stir Fry – Printable Recipe

Created by: April J Harris

Easy Vegetable and Cashew Stir Fry – Vegan and GF Options

Course Stir Fry

Cuisine Vegan

Print

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

 

US CustomaryMetric

 

• ¼ cup vegetable stock
• 2 tablespoons corn starch corn flour
• 6 tablespoons reduced sodium/light soy sauce or Tamari for a gluten free sauce
• 6 tablespoons sherry or Madeira For a vegan option, use a vegan friendly Sherry or Madeira. Orange juice may be substituted if this is not available.
• 1 teaspoon ground ginger or ½ inch piece of fresh ginger, finely grated or chopped
• ½ teaspoon chopped mild red chilis you can add more if you like spice
• ¼ teaspoon black pepper freshly ground if possible
• 2 tablespoons sesame oil any mild vegetable oil will work, but sesame oil gives the best flavour
• 3 cloves garlic, peeled and finely chopped
• 1 red onion, peeled and thinly sliced
• 2 – 3 carrots, peeled and thinly sliced
• 2 cups quartered mushrooms
• 1 red pepper, de-seeded and sliced in thin strips
• 1 yellow pepper, de-seeded and sliced in thin strips
• 1 cup snow peas or 1 medium zucchini, sliced zucchini are also known as courgette
• ½ cup unsalted roasted cashews
• 2 spring onions, finely chopped spring onions are also known as scallions

Instructions

• Put the corn starch in a medium bowl.
• Whisk in the vegetable stock until it dissolves.
• Stir in the soy sauce, Madeira or sherry, dried ginger (If using – fresh ginger should be added to the vegetables later), and pepper. Set aside.
• Put the vegetable oil and the sesame oil in a large non-stick wok or frying pan and heat over medium high heat.
• Stir in the sliced red onions, garlic, fresh ginger (if using) and chopped chilis (if using).
• Add the carrots and stir fry for a minute or two.
• Now add the mushrooms, red and yellow peppers, and zucchini (if using).
• Stir fry for 2 or 3 minutes, until tender crisp.
• If using snow peas, stir them in now, along with the cashews.
• Stir the sauce mixture and then add it to the wok, stirring and tossing with the vegetables.
• When the sauce thickens, stir in the sliced scallions. If the sauce becomes to thick, stir in a little freshly boiled water from the kettle to give a better consistency.
• Serve in warmed bowls either as is, or over cooked rice or noodles (for gluten free be sure the noodles are suitable).

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If You Are Looking for More Vegetarian Recipes, Try These!

Easy Vegetarian Orzotto with Mediterranean Vegetables

Easy Vegetarian Quiche

Pasta alla Norma with a Twist

Parsnip Topped Vegetable Pies

Old Fashioned Vegetable and Barley Stew