A variety of vegetables, toasted cashews, and a simple ginger stir-fry sauce make an easy and delicious dinner that can be on your table in 30-45 minutes. The stir-fry sauce is made from six ingredients and is soy free. I think this is a perfect light meal. However, you can add rice to make it more substantial.
Additions/Substitutions
Get creative with the vegetables you use if you don’t have something on hand. Sugar snap peas, broccoli, bok choy, squash, and brussels sprouts would all be great.
I use napa cabbage in this recipe (about 6 cups). If you are using standard green cabbage or red cabbage, you might use less than 5-6 cups. It will cook down, but not quite as much as napa cabbage. Bok choy would also be great in this.
If you prefer no heat (spiciness), omit the crushed red pepper. If you like a lot of heat, you might increase to 1/2 teaspoon or more of crushed red pepper. I don’t like a lot of heat and 1/4 teaspoon is perfect for me.
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Ginger Cashew Vegetable Stir-Fry
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Loading...Ingredients
- For the stir-fry sauce:
- Ginger, peeled (2" long, 1" diameter)
- 1/4 cup applesauce (unsweetened)
- 2 large cloves garlic
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper (optional)
- 1/2 teaspoon salt
- For the vegetables:
- 1 - 1 1/2 cup carrots, chopped (about 150 g.)
- 2 - 2 1/2 cups zucchini, chopped (about 250 g.)
- 1 - 1 1/2 cups red bell pepper, chopped (about 150 g.)
- 1/2 - 3/4 cup onion, chopped (about 75 g.)
- 2 cups mushrooms, chopped (about 130 g.)
- 5-6 cups napa cabbage, chopped (about 300-350 g.)
- 3 tablespoons olive oil
- Salt, to sprinkle
- For the toasted cashews:
- 1 cup whole raw cashews
- 1 teaspoon olive oil
- 1/2 teaspoon salt
Instructions
Toasting the cashews: Heat one teaspoon of olive oil in a large skillet over medium-high heat. Add the cashews, sprinkle with salt, and toast for 3-5 minutes, stirring frequently. Remove from the skillet and set aside. You will be using the same skillet to saute the vegetables.
For the stir-fry sauce: Combine peeled and chopped ginger, peeled garlic cloves, applesauce, sesame oil, crushed red pepper, and salt in a food processor and blend until smooth. You can do this while the cashews or vegetables are cooking.
For the vegetables: Heat one tablespoon of olive oil in a large skillet over medium-high heat.
Add the carrots and zucchini, sprinkle lightly with salt, and saute for about 5 minutes. Vegetables should still be a bit crisp. Remove carrots and zucchini from the pan and set aside.
Heat another tablespoon of olive oil and then add bell pepper and onion to the pan. Sprinkle with a small amount of salt and saute for 5 minutes.
Add the mushrooms to the pan and continue cooking a few more minutes. Remove the onion, bell pepper, and mushrooms and set aside.
Heat the last tablespoon of olive oil in the same pan and then add the cabbage. Sprinkle with salt and then saute for about 3 minutes.
Add the other vegetables (already sauteed) to the pan and cover with ginger stir-fry sauce. Stir to coat.
Serve immediately topped with toasted cashews. You can serve the cashews whole or chop them up after toasting.
Nutrition
-
350 Calories
-
24g Carbohydrates
-
27g Fat
-
4g Fiber
-
10g Protein
-
4g Saturated fat
-
7g Sugar
Notes
- For a light meal, this stir-fry can be a standalone dish.
- For a more filling meal, serve with rice.
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1 Comment
Katie A.
May 20, 2021 at 9:33 pmThis was a delicious recipe, thank you!