Garlicky Cashew Vegetable Stir-Fry

High-heat wok cooking shapes this garlicky cashew vegetable stir-fry, a quick nod to Chinese stir-fry tradition. Toasted cashews and crisp broccoli, peppers, and snap peas gloss in a soy-hoisin sauce for easy weeknight dinner.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 28g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1 cup raw cashews
• 3 cups broccoli florets
• 1 large, sliced red bell pepper
• 2 cups snap peas
• 2 medium, thinly sliced on diagonal carrots
• 4 cloves, minced garlic
• 1 tbsp minced fresh ginger
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 3, sliced green onions
• 1/2 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions

1. 1Heat a large wok or 12-inch skillet over medium heat. Add the cashews and dry-toast them, tossing constantly, for 3 to 4 minutes until golden and fragrant; transfer to a plate.
2. 2Whisk together soy sauce, hoisin, rice vinegar, and sesame oil in a small bowl to make the sauce; set aside.
3. 3Increase heat to high and add neutral oil to the same wok until it shimmers and just begins to smoke.
4. 4Add broccoli, carrots, and snap peas; stir-fry vigorously for 3 minutes until the vegetables brighten and develop light char marks on the edges.
5. 5Toss in the red bell pepper slices and continue stir-frying another 2 minutes so everything stays crisp-tender.
6. 6Push vegetables to the sides, add a splash more oil if needed, then add minced garlic, ginger, and red pepper flakes to the center; cook 30 seconds until aromatic but not browned.
7. 7Pour the prepared sauce over the vegetables and toss continuously for 1 to 2 minutes until the sauce thickens slightly and coats every piece in a glossy sheen.
8. 8Return the toasted cashews to the wok along with most of the green onions; toss for 30 seconds just to warm the nuts through so they stay crunchy.
9. 9Remove from heat, sprinkle with remaining green onions and toasted sesame seeds, and serve immediately over rice or noodles while the cashews are still the star crunch.