Vegetable and Cashew Stir-Fry

This Vegetable and Cashew Stir-Fry is a colorful and nutritious dish that combines crisp vegetables and crunchy cashews, all tossed in a savory sauce. It's a quick and satisfying meal, perfect for a weeknight dinner.

Ingredients

• Broccoli - 150 grams
• Bell pepper (red) - 100 grams
• Carrot - 100 grams
• Snow peas - 100 grams
• Cashews - 50 grams
• Garlic - 3 cloves
• Ginger - 1 tablespoon (grated)
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Cornstarch - 1 teaspoon
• Water - 2 tablespoons
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Prepare all the vegetables by washing and cutting them into bite-sized pieces.
2. In a small bowl, mix soy sauce, sesame oil, cornstarch, and water to create the stir-fry sauce.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add crushed garlic and grated ginger to the skillet, sautéing for about 30 seconds until fragrant.
5. Add the broccoli, carrot, and bell pepper to the skillet, stirring frequently for about 5 minutes until they start to soften.
6. Add the snow peas and cashews, continuing to stir-fry for another 3-4 minutes.
7. Pour the stir-fry sauce over the vegetables and cashews, mixing well to coat everything evenly.
8. Cook for an additional 2-3 minutes until the sauce thickens slightly and the vegetables are cooked but still crisp.
9. Season with salt and black pepper to taste before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 32 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 3 g
• Unsaturated Fat: 20 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in healthy fats from cashews, which support heart health.

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