Vegetable Stir Fry with Cashew Nuts

A quick vegetarian stir fry featuring vibrant vegetables and crunchy cashew nuts in a savory ginger and chili sauce.

Vegetarian Vegan Healthy Quick Dairy Free Stir Fry

Estimated Nutrition

Calories

210.5

kcal / serving

842 kcal total

Carbs

20.4g

per serving

81.6 g total

Fat

11.6g

per serving

46.2 g total

Protein

6.2g

per serving

24.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

CondimentsSauces

light

Liquids

light

NutsSeeds

clove

Garlic

crushed

Cashew Nuts

lightly toasted

OilsFats

Groundnut Oil

Vegetables

piece

Onion

peeled and sliced

piece

Red Pepper

sliced

piece

Yellow Pepper

sliced

100

Broccoli

florets

175

Baby Sweetcorn

halved

piece

Courgettes

sliced

Water Chestnuts

sliced

Fresh Root Ginger

grated and juice squeezed out

Method

Heat oil in a wok and fry the onion and garlic for 3 minutes.

Add peppers and fry for another 3 minutes.

Add broccoli, sweetcorn, and courgettes, then fry for 5 minutes.

Toss in the water chestnuts.

Mix soy sauce, arrowroot, stock, ginger juice, and chilli sauce in a bowl.

Clear a space in the center of the wok and pour in the sauce.

Boil while stirring until the sauce thickens.

Toss the vegetables to coat them with the sauce.

Transfer to a dish and sprinkle with cashew nuts.