Go Back
Vegetable and Cashew Stir Fry
Print Pin
5 from 5 votes

Easy Vegetable and Cashew Stir Fry - Vegan and GF Options

Course Stir Fry
Cuisine Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Author April J Harris


  • 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 Be sure to use a vegan friendly Sherry or Madeira or use orange juice for an alcohol free version to keep the recipe vegan
  • 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


  • 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).
Tried this recipe?Mention @apriljharris or tag #apriljharris!