Stir Fry With Cashew Recipe

About this recipe

Discover the perfect balance of flavors and textures with our Stir Fry with Cashew recipe! This dish brings together vibrant red bell peppers, tenderstem broccoli, and protein-packed tofu, all stir-fried to perfection with aromatic garlic, ginger, and a touch of green chillies for a hint of heat. Roasted cashews add a delightful crunch, while a drizzle of dark soy sauce ties everything together with a rich, savory finish. Serve this delicious stir-fry over fluffy long-grain rice for a wholesome and satisfying meal that’s quick and easy to prepare. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to impress with its fresh ingredients and bold flavors. Perfect for busy weeknights or when you’re craving something comforting yet nutritious, this stir-fry is a versatile addition to your meal rotation. Bring the joy of cooking into your kitchen and enjoy a dish that’s as simple to make as it is delicious!

Ingredients

• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100 G Jumbo Garlic 100g
• 300G Natco Cashews, 300G
• 280G The Tofoo Co Naked Organic Extra Firm Tofu
• 200G Wye Valley Tenderstem Broccoli
• NaN Tilda Long Grain Rice
• 1 L Crisp N Dry Oil
• 500 Ml Haday Signature Dark Soy Sauce, 500Ml

Instructions

1. 1. Heat a tablespoon of cooking oil in a large wok or frying pan over medium-high heat.
2. 2. Add chopped garlic and ginger, and stir-fry for 30 seconds until fragrant.
3. 3. Add diced tofu (or chicken for a non-vegetarian option) and cook until browned and cooked through.
4. 4. Add sliced bell peppers, broccoli florets, and chickpeas in salted water, and stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. 5. In a small bowl, mix dark soy sauce and a teaspoon of cornstarch. Pour the sauce over the stir-fry and toss to coat evenly.
6. 6. Add roasted cashews and stir-fry for an additional 1-2 minutes.
7. 7. Serve hot over steamed rice or noodles.