Thai Cashew Vegetable Stir-Fry

Name: Thai Cashew Vegetable Stir-Fry
Total time: 20 min
Yield: 2 people
Ingredients: 3 cups Cauliflower (florets); 2 medium Carrots (sliced thinly); 1 large Red or Green Bell Pepper (sliced); 0.5 cup Cashews (roasted); 2 cloves Garlic (minced); 1 tbsp Ginger (minced); 2 tbsp Soy Sauce; 1 tbsp Thai Chili Paste; 1 tbsp Brown Sugar; 2 tsp Sesame Oil; 1 tbsp Cooking Oil (Vegetable or Olive)

Vegetarian • Dairy-FreeUnder 30 MinsLunchThai

Easy

20min

380kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, sweet and spicy stir-fry using fresh vegetables and roasted cashews.

This vibrant stir-fry is the perfect solution for using up hearty vegetables like cauliflower and carrots alongside crisp bell peppers. The sauce strikes a balance between savory soy, sweet brown sugar, and a kick of Thai chili paste, coating the vegetables in a glossy, flavorful glaze. Toasted cashews add a buttery crunch and protein boost, making this a satisfying plant-based lunch that comes together in under 20 minutes. It's high in fiber and packed with antioxidants from the colorful produce.

Ingredients

300 g Cauliflower (florets)
2 medium Carrots (sliced thinly)
1 large Red or Green Bell Pepper (sliced)
60 g Cashews (roasted)
2 cloves Garlic (minced)
1 tbsp Ginger (minced)
2 tbsp Soy Sauce
1 tbsp Thai Chili Paste
1 tbsp Brown Sugar
2 tsp Sesame Oil
1 tbsp Cooking Oil (Vegetable or Olive)

Instructions

1
In a small bowl, whisk together the soy sauce, Thai chili paste, brown sugar, and sesame oil. Set aside.
2
Heat the cooking oil in a large wok or skillet over medium-high heat.
3
Add the cauliflower florets and sliced carrots. Stir-fry for 4-5 minutes until they begin to soften and brown slightly.
4
Add the sliced bell peppers, minced garlic, and ginger. Cook for another 2-3 minutes until the peppers are tender-crisp and aromatics are fragrant.
5
Pour the sauce mixture over the vegetables and toss rapidly to coat everything evenly.
6
Stir in the cashews and cook for 1 final minute to heat them through.
7
Serve immediately, optionally over steamed rice or on its own.

Chef's Tips

•If the pan gets too dry while cooking the cauliflower, add a splash of water (1-2 tbsp) to help steam it.
•For extra protein, add minced beef or sliced chicken at the start before the vegetables.
•Adjust the chili paste amount depending on your spice tolerance.

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Recipe By

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