When you want to use up the produce in your fridge, a veggie stir-fry is hard to beat. This Cashew Veggie Stir-Fry is a simple, flavorful way to get a variety of vegetables into one satisfying plant-based meal. The highlight is a bright pineapple stir-fry sauce—slightly sweet from pineapple juice and honey—that ties all the vegetables together. Finish with crunchy toasted cashews for texture and sliced green onions and sesame seeds for garnish.
Ingredients for the Cashew Veggie Stir-Fry:
- Canola Oil – A neutral, high-smoke-point oil ideal for stir-frying. Substitute another high-heat oil if preferred.
- Broccoli Florets – Use a whole head chopped into florets or a pre-cut bag.
- Bell Peppers – Red, yellow, or orange add sweetness and color.
- Carrots – Peel into ribbons with a vegetable peeler for a pleasant texture.
- Zucchini – Sliced or chopped into bite-sized pieces.
- Cashews – Toasted for crunch and added protein.
- Fresh Pineapple – Adds sweetness and a contrasting texture to the vegetables.
- Pineapple Stir-Fry Sauce – Quick to mix and the flavor star of the dish.
- White Rice – For serving.
- Sliced Green Onions and Sesame Seeds – To sprinkle on top.
This stir-fry is highly customizable—use whatever vegetables you have on hand or your personal favorites.
Recipe
Cashew Veggie Stir Fry
4.7 from 3 reviews
Cashew Veggie Stir Fry is a colorful plant-based main dish, featuring bell peppers, broccoli, zucchini, and carrots, with diced pineapple for a touch of sweetness.
- Author: Kathleen
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish, Meatless Monday
- Method: Stove
- Cuisine: Asian
Ingredients
Pineapple Stir-Fry Sauce
- ½ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon minced garlic
- 1 teaspoon crushed ginger
Stir-Fry Ingredients
- 1 ½ cups dry rice
- 3 tablespoons canola oil
- 1 cup raw cashews
- 1 head broccoli, cut into florets
- 2 bell peppers, thinly sliced
- 2 medium-large carrots, peeled into ribbons
- 1 large zucchini, chopped
- 1 cup small diced pineapple
- 5 green onions, sliced
- Sesame seeds, for sprinkling
Instructions
- Start by cooking the rice according to package directions so it’s ready when the stir-fry is done.
- In a small bowl, whisk together the soy sauce, pineapple juice, rice wine vinegar, honey, chili garlic sauce, minced garlic, and crushed ginger. Set the sauce aside.
- Heat a wok or large skillet over high heat and add 1 tablespoon of canola oil.
- Add the cashews and toast them 1–2 minutes until lightly golden. Remove to a plate.
- Add another tablespoon of oil to the wok, then the bell peppers and broccoli. Stir-fry until they’re just tender with some browned edges. Remove and set aside.
- Add the final tablespoon of oil, then the carrot ribbons, zucchini, and pineapple. Stir-fry about 3 minutes until the zucchini is just tender.
- Reduce heat to medium, return the peppers and broccoli to the pan, and pour in the pineapple sauce. Toss everything to combine and simmer about 3 minutes until the sauce thickens and coats the vegetables.
- Remove from heat. Serve a scoop of rice topped with the vegetables, toasted cashews, sliced green onions, and a sprinkle of sesame seeds.
- Enjoy!
Notes
You can omit the cashews or substitute another nut or seed if you prefer. Swap in any vegetables you have on hand—this recipe is flexible.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 491
- Sugar: 31.7 g
- Sodium: 960.4 mg
- Fat: 27 g
- Carbohydrates: 57.3 g
- Fiber: 4.9 g
- Protein: 10.6 g
- Cholesterol: 0 mg