Cashew Ginger Stir Fry

Here's a lovely and bright vegetarian stir fry for your Asian food craving! (You can easily make this gluten-free by purchasing gluten-free soy sauce. We also made it vegan; the original recipe uses chicken broth, but I made it vegan by using vegetable stock!)

**Adapted from

What you’ll need: (ingredients you see in photo are doubled)

  • 1 tbsp. sesame oil
  • 1 tbsp. water
  • 1 bulb spring onion, sliced
  • 1 cup broccoli
  • 1/2 large red pepper, sliced into strips
  • 1 clove garlic, minced
  • 1 cup Asian greens
  • 3/4 cup carrots, julienned
  • 6 mushrooms, sliced
  • 1/3 cup raw cashews
  • 1 tsp. fresh ginger, minced
  • 1 tsp. cornstarch
  • 3 tbsp. chicken broth (or vegetable, of course)
  • 3 tbsp. low-sodium soy sauce

Step 1: In a large skillet or wok, combine sesame oil, water, onion, broccoli, bell pepper, garlic and ginger. Cook on medium heat for about 1 minute.

Step 2:  Add carrots, mushrooms, cashews and greens and stir fry for 2 minutes.

Step 3: Whisk together broth, soy sauce and cornstarch. Add to the vegetables and stir fry for another several minutes until veggies are bright in color.

Finito! Eat plain or with rice or noodles!