This quick and colorful Vegetable Cashew Stir Fry features crisp carrots, bell peppers, and onions tossed with savory sauces and toasted PLANTERS® Cashews.
Ready in under 20 minutes, it’s a flavorful and satisfying meal served over jasmine rice. Perfect for busy weeknights, it delivers bold taste with minimal prep.
Ingredients
| 1 | tablespoon oyster sauce |
| 2 | teaspoons fish sauce |
| 2 | teaspoons soy sauce |
| 1 | teaspoon sugar |
| 3 | tablespoons water |
| 2 | tablespoons oil, divided |
| 1 | cup PLANTERS® Cashews |
| 1 | carrot, peeled and sliced |
| 1 | red bell pepper, cut into strips |
| 1 | small onion, sliced |
| 3 | green onions, sliced |
| 1 | small red cayenne pepper, sliced |
| 1 | garlic clove, minced |
| Jasmine rice, for serving | |
| Thai basil, for garnish if desired |
Directions
In small bowl, combine oyster sauce, fish sauce, soy sauce, sugar and water.
In large skillet over medium heat, heat 1 tablespoon oil. Add cashews. Cook, stirring, 2 to 3 minutes or until toasted. Remove from skillet with slotted spoon.
Increase heat to medium-high. Add remaining oil to skillet. Add carrots, red bell peppers and onions. Stir-fry 2 to 3 minutes. Add sauce mixture. Cook 1 to 2 minutes or until sauce coats vegetables. Add green onions, red cayenne pepper, and garlic. Stir-fry 1 to 2 minutes. Add toasted cashews. Stir-fry an additional 1 minute to combine.
Serve over rice garnished with basil, if desired.