Sweet and Sour Cashew Vegetable Stir-Fry

Last updated: August 30, 2026

Broccoli, bell peppers, carrot, and onion cook quickly in a sweet-and-sour sauce finished with toasted cashews. Mixing the sauce before heating the wok keeps the vegetables from overcooking.

Yield, timing, and equipment

• Yield: about 6 cups; 4 servings.
• Serving definition: about 1½ cups stir-fry, without rice or noodles.
• Prep time: 20 minutes.
• Cook time: 15 minutes.
• Total time: about 35 minutes.
• Equipment: dry skillet, 12-inch wok or deep skillet, chef’s knife, cutting board, two small bowls, whisk, wooden spoon, and measuring tools.

Ingredients

• 1 cup (140 g) raw unsalted cashews
• 2 tablespoons neutral cooking oil, divided
• 2 cups broccoli florets, cut to about 1½ inches
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium carrot, sliced ⅛ inch thick on the diagonal
• 1 small yellow onion, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons ketchup
• 2 tablespoons packed brown sugar
• ½ cup (120 ml) water
• 1 tablespoon cornstarch
• ¼ teaspoon red-pepper flakes, optional
• 2 green onions, thinly sliced

Stir-fry in stages

1. Wash hands and clean the work area. Wash the broccoli, peppers, carrot, onion, and green onions under running water before cutting. Whisk soy sauce, vinegar, ketchup, brown sugar, water, cornstarch, and optional red-pepper flakes until no lumps remain.
2. Toast cashews in a dry skillet over medium heat for 3 to 5 minutes, stirring constantly, until lightly golden and aromatic. Transfer immediately to a clean bowl so they do not continue browning.
3. Heat the wok over medium-high heat. Add 1 tablespoon oil, then broccoli, carrot, and onion. Stir-fry for 4 minutes.
4. Add remaining 1 tablespoon oil and both bell peppers. Stir-fry for 2 to 3 minutes; the vegetables should be brightly colored and crisp-tender.
5. Add garlic and ginger and stir for 30 seconds. Re-whisk the sauce, pour it into the wok, and stir continuously for 1 to 2 minutes until it reaches a full simmer and becomes glossy and thick enough to coat a spoon.
6. Fold in cashews and cook for 1 minute until hot. Remove from heat and add green onions. Divide into four measured portions.

Substitutions

• For a version without cashews, omit them rather than assuming another nut or seed is safe; the yield and texture will change.
• Use tamari only when its package labeling meets the intended gluten-related requirement; the name alone is not a guarantee.
• Use snap peas or zucchini for one bell pepper, keeping the total vegetable volume the same.
• Reduce brown sugar to 1 tablespoon for a sharper sauce; do not omit all sweetener without expecting a different balance and texture.

Storage, freezing, thawing, and reheating

Refrigerate within 2 hours in shallow airtight containers and use within 3 to 4 days. Freeze cooled portions for up to 2 months for best quality; the vegetables will soften after thawing. Thaw overnight in the refrigerator. Reheat in a covered skillet or microwave to 165°F (74°C), stirring so the center heats evenly. Discard portions held out beyond 2 hours, or 1 hour above 90°F (32°C).

Serve with

Serve the stir-fry with Cauliflower Rice and Ginger Sesame Tofu, Turmeric Quinoa Bowl, or Stuffed Sweet Potatoes.

Sources consulted

• FDA: Selecting and Serving Produce Safely
• FDA: Food Allergies
• FoodSafety.gov: Four Steps to Food Safety
• USDA FSIS: Leftovers and Food Safety