Best 3 Stir Fry Vegetables With Cashews Recipes
Embark on a culinary journey with our stir-fry vegetables with cashews, where vibrant flavors dance on your palate. This delectable dish is not only a feast for the senses but also a haven for health-conscious individuals. Dive into the vibrant medley of crisp-tender broccoli, carrots, bell peppers, and snow peas, each contributing distinct textures and flavors. The savory symphony is further enriched with tender-crisp cashews, adding a nutty crunch that complements the vegetables beautifully. Marinated in a tantalizing blend of soy sauce, rice vinegar, and sesame oil, these ingredients harmonize perfectly, creating a flavor profile that is both savory and subtly sweet. Choose from three variations of this stir-fry delight: the classic rendition, a spicy Szechuan-inspired version, and a vegetarian-friendly option. Each recipe offers a unique experience, catering to diverse palates and dietary preferences. Unleash your inner chef and prepare this stir-fry extravaganza in the comfort of your own kitchen, savoring the delightful symphony of flavors that await.
Check out the recipes below so you can choose the best recipe for yourself!
STIR FRY VEGETABLES WITH CASHEWS
Make and share this Stir Fry Vegetables With Cashews recipe from Food.com.
Provided by Chef Decadent1
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside.
- Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.
Nutrition Facts : Calories 106.7, Fat 7.2, SaturatedFat 1, Sodium 810.1, Carbohydrate 9.6, Fiber 1.9, Sugar 4.1, Protein 1.9
VEGGIE-CASHEW STIR-FRY
Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. -Abbey Hoffman, Ashland, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.
Nutrition Facts : Calories 385 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 671mg sodium, Carbohydrate 56g carbohydrate (15g sugars, Fiber 6g fiber), Protein 9g protein.
VEGETABLE AND CASHEW STIR FRY
Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook.
Provided by Kumquat the Cats fr
Categories Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In medium saucepan, prepare rice according to package directions.
- If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
- Meanwhile, rinse edamame under cold water and drain.
- In a cup, stir together the broth, soy sauce and cornstarch.
- Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
- Add the cashews and scallions and stir fry for 2 more minutes.
- Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.
Tips:
- Prep Ingredients: Before cooking, wash and cut vegetables. This not only saves time but also ensures even cooking.
- Use Good Oil: Opt for an oil with a high smoke point, like avocado or grapeseed oil, to prevent burning during stir-frying.
- Cook in Batches: If cooking a large amount of vegetables, cook them in batches to prevent overcrowding and ensure proper cooking.
- Stir-Fry Quickly: Keep the heat high and stir vegetables continuously to prevent overcooking and maintain crispness.
- Add Cashews: Include roasted or salted cashews towards the end of cooking to add a nutty flavor and crunchy texture to the dish.
- Use Fresh Herbs: Garnish with fresh herbs like cilantro or basil for an extra layer of flavor and aroma.
Conclusion:
In summary, stir-fry vegetables with cashews is a versatile dish that is easy to make and packed with flavors and nutrients. With a variety of vegetables and customizable ingredients, you can create a stir-fry that suits your taste preferences and dietary needs. Remember to follow these tips and tricks to achieve the perfect stir-fry: prep ingredients beforehand, use high-quality oil, cook in batches, stir-fry quickly, add nuts or seeds, and garnish with fresh herbs. Experiment with different vegetable combinations, sauces, and seasonings to create a stir-fry that is both delicious and visually appealing.
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