We’ve all been there: it’s 6 PM, you’re starving, and the thought of a complicated dinner is just too much. Enter the ultimate weeknight hero: this 20-Minute Cashew Veggie Stir-Fry! It’s a vibrant, satisfying, and ridiculously easy meal that relies on a few pantry staples to deliver big flavor in record time. Say goodbye to takeout and hello to your new favorite speedy supper.
Ingredients
• 1 tablespoon / 15 ml vegetable oil
• 1 16-ounce / 450 g package frozen stir-fry vegetables, any combination
• 1/3 cup / 80 ml stir-fry sauce, any flavor
• 3 cups / 540 g hot cooked rice, for serving
• 3/4 cup / 90 g dry-roasted cashews
Instructions
1. In a large skillet or wok, heat the oil over medium-high heat. Add the frozen vegetables and cook, stirring frequently, for about 3-4 minutes or until they are crisp-tender.
2. Pour in the stir-fry sauce, stir to coat everything evenly, and cook for 1-2 minutes more until the sauce is bubbling and heated through.
3. Divide the hot cooked rice among four bowls. Spoon the vegetable stir-fry over the rice and finish by sprinkling the dry-roasted cashews on top before serving.
Nutritional Information
• Per Serving: 393 calories, 16 g total fat (3 g saturated fat), 0 mg cholesterol, 720 mg sodium, 54 g carbohydrates, 4 g fiber, 9 g protein.
Pro Tips
• For a protein-packed meal, add a can of drained and rinsed chickpeas or 1 cup of shelled edamame along with the frozen vegetables.
• Elevate the flavor by sautéing 1 tablespoon of minced garlic and 1 teaspoon of grated fresh ginger in the oil for 30 seconds before adding the vegetables.
• Finish your dish with a sprinkle of toasted sesame seeds or some freshly chopped cilantro or green onions for a pop of color and freshness.
• Cook large batches of rice or other grains on the weekend so you have them ready to heat and eat during the week for snappy meals.
FAQ
Q: How can I add more protein to this vegetarian stir-fry
A: To make this a more protein-packed meal, add a can of drained and rinsed chickpeas or 1 cup of shelled edamame along with the frozen vegetables. You could also add cubed firm or extra-firm tofu, pan-frying it before the vegetables until golden for the best texture.
Q: Is this cashew veggie stir-fry recipe vegan
A: This recipe is easily made vegan. The main component to check is your store-bought stir-fry sauce, as some varieties contain fish sauce or oyster sauce. Simply choose a sauce that is certified vegan or has a plant-based ingredient list to ensure the final dish is fully vegan.
Q: Can I use fresh vegetables instead of frozen
A: Absolutely. Swap the frozen mix for about 4-5 cups of chopped fresh vegetables like broccoli florets, sliced bell peppers, snap peas, and carrots. You may need to increase the cooking time slightly, stir-frying them for 5-7 minutes until they are crisp-tender.
Q: How do I store and reheat leftovers
A: Store the stir-fry and rice in separate airtight containers in the refrigerator for up to 3 days. For the best texture, reheat the stir-fry in a skillet over medium heat. We recommend adding the cashews after reheating to keep them crunchy.
