Cashew Vegetable Stir Fry Recipe

Cashews: Raw cashews add a delightful crunch and nutty flavor to the stir fry.

Olive oil: Used for sautéing the vegetables and garlic, providing a healthy fat source.

Broccoli: Cut into florets, it adds a fresh, green element to the dish.

Bell peppers: Sliced, they bring vibrant color and a sweet flavor.

Carrots: Sliced, they add a slight sweetness and crunch.

Garlic: Minced, it infuses the dish with a rich, aromatic flavor.

Tamari: A gluten-free soy sauce that adds a savory umami taste.

Sesame oil: Provides a nutty, aromatic flavor that complements the vegetables and cashews.

Cornstarch: Mixed with water, it helps to thicken the sauce, giving it a glossy finish.

When stir-frying, ensure your wok or pan is properly preheated before adding the olive oil. This helps to achieve a good sear on the vegetables and prevents them from becoming soggy. Additionally, cut all vegetables into uniform sizes to ensure even cooking. For the cashews, lightly toast them in a dry pan beforehand to enhance their flavor and add a satisfying crunch to the dish.

• raw cashews - Substitute with toasted almonds: Toasted almonds provide a similar crunch and nutty flavor, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, suitable for stir-frying.

• broccoli - Substitute with cauliflower: Cauliflower has a similar texture and can be cut into florets, making it a good replacement.

• bell peppers - Substitute with snap peas: Snap peas offer a sweet flavor and crisp texture, adding variety to the dish.

• carrots - Substitute with zucchini: Zucchini slices cook quickly and provide a mild flavor that complements other vegetables.

• minced garlic - Substitute with minced ginger: Minced ginger adds a different but complementary aromatic flavor to the stir fry.

• tamari - Substitute with coconut aminos: Coconut aminos are gluten-free and offer a slightly sweeter taste, suitable for those avoiding soy.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a nutty flavor, making it a good alternative for stir-frying.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• Allow the stir fry to cool completely before storing. This prevents condensation, which can make the vegetables soggy.
• Transfer the cashew vegetable stir fry into an airtight container. This helps maintain freshness and prevents the absorption of other odors from the fridge.
• Store the container in the refrigerator. The stir fry will stay fresh for up to 4 days.
• For longer storage, place the stir fry in a freezer-safe container or a resealable freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to eat, thaw the stir fry in the refrigerator overnight if frozen.
• Reheat the stir fry in a wok or skillet over medium heat until heated through. You may need to add a splash of water or soy sauce to refresh the flavors.
• Alternatively, reheat in the microwave in 1-minute intervals, stirring in between, until hot.
• Avoid reheating multiple times as it can degrade the texture and flavor of the vegetables and cashews.

• Stovetop Method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a splash of olive oil or a bit of vegetable broth to prevent sticking.
  3. Add the leftover Cashew Vegetable Stir Fry to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.
  5. If the stir fry seems dry, add a tablespoon of water or soy sauce to rehydrate.

• Microwave Method:

  1. Place the leftover stir fry in a microwave-safe container.
  2. Cover with a microwave-safe lid or damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes.
  4. Stir the stir fry and check the temperature.
  5. If needed, continue heating in 30-second intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover stir fry evenly on a baking sheet or in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover stir fry in the steamer basket.
  3. Cover and steam for about 5-7 minutes until heated through.
  4. This method helps retain the vegetables' crispness and moisture.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok, ensuring even cooking.

• Cutting board: A sturdy surface used for chopping and slicing vegetables, keeping your countertops safe from knife marks.

• Chef's knife: A versatile, sharp knife used for cutting broccoli, bell peppers, and carrots into desired sizes.

• Measuring cups: Tools used to measure out the raw cashews and vegetables accurately.

• Measuring spoons: Tools used to measure the olive oil, tamari or soy sauce, sesame oil, and cornstarch mixture precisely.

• Garlic press: A tool used to mince the garlic quickly and efficiently.

• Small bowl: Used to mix the cornstarch with water before adding it to the stir fry.

• Serving spoon: A large spoon used to serve the stir fry over rice or noodles.

• Rice cooker: An optional tool for cooking rice to serve with the stir fry.

• Noodle pot: An optional pot for boiling noodles if you choose to serve the stir fry with noodles.

Prep ingredients in advance: Chop broccoli, bell peppers, and carrots ahead of time and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic.

Toast cashews beforehand: Toast cashews in bulk and store them for future use.

Make sauce in bulk: Prepare a larger batch of the soy sauce, sesame oil, and cornstarch mixture and refrigerate it.

Use a food processor: Speed up chopping by using a food processor for slicing vegetables.