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How to Make Colorful Thai Vegetable Stir Fry with Toasted Cashews

This Thai-inspired vegetable stir fry is a perfect weeknight dinner option that's packed with nutrients and bursting with flavor. The combination of crisp vegetables, aromatic spices, and crunchy cashews creates a satisfying texture profile, while the sweet and savory sauce ties everything together for a truly delightful meal.

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Recipe Details

Prep Time

15 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Beginner

Simple Summary

This vibrant Thai Vegetable Stir Fry with Cashews is a quick and flavorful dish that combines crisp vegetables, crunchy cashews, and aromatic Thai spices for a satisfying meal that's both healthy and delicious.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Servings: 4
  • Difficulty: Beginner

Ingredients

  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cups broccoli florets
  • 1 cup snap peas, trimmed
  • 1 carrot, julienned
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup unsalted cashews
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/4 cup water
  • 1/4 cup chopped fresh basil
  • 2 green onions, sliced
  • Lime wedges for serving

Instructions

  1. In a small bowl, whisk together soy sauce, oyster sauce, fish sauce, brown sugar, and water. Set aside.

  2. Heat a large wok or skillet over medium-high heat. Add cashews and toast for 2-3 minutes, stirring frequently, until golden brown. Remove and set aside.

  3. In the same wok, heat vegetable oil over high heat. Add onion, garlic, and ginger. Stir-fry for 30 seconds until fragrant.

  4. Add broccoli and carrot. Stir-fry for 2 minutes.

  5. Add bell peppers and snap peas. Continue to stir-fry for another 2-3 minutes until vegetables are crisp-tender.

  6. Pour the sauce mixture over the vegetables. Stir to coat evenly and cook for 1-2 minutes until the sauce slightly thickens.

  7. Add the toasted cashews, fresh basil, and green onions. Toss everything together for another 30 seconds.

  8. Remove from heat and serve immediately with lime wedges on the side.

Chef's Notes

  • For a vegetarian version, replace oyster sauce with hoisin sauce and fish sauce with extra soy sauce.
  • Feel free to customize the vegetable mix based on what's in season or your personal preferences.
  • To add protein, include tofu, chicken, or shrimp. Cook the protein first, set aside, and add back in step 6.
  • For a spicier version, add 1-2 Thai chili peppers or a teaspoon of sriracha sauce to the stir-fry.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain vegetable crispness.

Nutritional Info

Per serving (approximate):

  • Calories: 250
  • Protein: 8g
  • Healthy Fats: 15g (from cashews and vegetable oil)
  • Carbohydrates: 25g
  • Fiber: 5g
  • Rich in vitamins A, C, and K from the colorful vegetables
  • Good source of minerals like potassium and magnesium

Serving Suggestions

  • Serve over steamed jasmine rice or brown rice for a complete meal.
  • Pair with a cold Thai iced tea or a light lemongrass ginger tea.
  • For a low-carb option, serve in lettuce cups or over cauliflower rice.
  • Garnish with extra cashews and fresh cilantro for added crunch and flavor.
  • This dish is perfect for busy weeknights or as part of a Thai-themed dinner party.