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–+ servings

Nutty Sweet and Sour Stir-Fry

45-MinutesClassicCrunchyDinnerGarlicNutsRiceSavoryStir-FryStove-TopVegetableVegetarian
Time :45 minutes
Yield :4 servings
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Nutty Sweet and Sour Stir-Fry answers the question "can you have a stir-fry without meat" with an enthusiastic yes! It uses crunchy, candied cashews for texture and protein, pairing them with classic stir-fry vegetables like bell peppers and savory onion. Slathered in sweet and tangy sauce, Nutty Sweet and Sour Stir-Fry tastes so good you'll go nuts for it. Don't forget the rice so you don't miss a morsel of flavor!
Nutty Sweet and Sour Stir-Fry answers the question "can you have a stir-fry without meat" with an enthusiastic yes! It uses crunchy, candied cashews for texture and protein, pairing them with classic stir-fry vegetables like bell peppers and savory onion. Slathered in sweet and tangy sauce, Nutty Sweet and Sour Stir-Fry tastes so good you'll go nuts for it. Don't forget the rice so you don't miss a morsel of flavor!

Ingredients

For the cashews:

  • 1 cup cashews whole and raw
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sriracha
  • 1 tablespoon cornstarch
  • 1 tablespoon peanut oil

For the stir-fry:

  • 1 tablespoon peanut oil
  • 5 large cloves of garlic halved
  • 1 (1-inch) piece ginger peeled and thinly slivered
  • 1 small red onion sliced into wedges
  • 2 bell peppers thinly sliced
  • 3/4 cup fried tofu puffs optional
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sriracha
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon freshly ground black pepper
  • 2 green onions thinly sliced, plus more for garnish
  • 1 tablespoon water plus more as needed
  • 1 teaspoon toasted sesame oil
  • sesame seeds optional, for garnish
  • rice cooked, for serving

Directions

  • In a large skillet over medium-low heat, add the cashews and sauté, stirring frequently, until golden and lightly charred, about 4 minutes.
  • Transfer the cashews to a bowl. Add 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon sriracha to the bowl with the cashews, stirring to combine.
  • Let the cashews sit in the marinade for at least 10 minutes.
  • Drain the cashews, reserving any remaining marinade.
  • Sprinkle the cornstarch over the cashews, tossing to coat the nuts evenly.
  • Return the skillet to medium heat. Heat 1 tablespoon of the peanut oil in the skillet.
  • Add the cashews to the hot oil and sear, tossing frequently, until golden, about 4 minutes. Transfer the cashews to a bowl.
  • Return the skillet to medium heat. Heat the remaining peanut oil.
  • Add the garlic, ginger, red onion, bell pepper, and tofu, cooking until soft and fragrant, about 6 minutes.
  • Add in the reserved marinade from the cashews, remaining soy sauce, remaining vinegar, remaining sriracha, brown sugar, black pepper, and green onions.
  • Add in the water gradually and as needed to loosen the sauce. Add up to 1 additional tablespoon of water if needed.
  • Cook the sauce until thickened and syrupy, about 3-4 minutes.
  • Add in the sesame oil and the cooked cashews.
  • Transfer the skillet from the heat, tossing it to combine the stir-fry.
  • Garnish with the sesame seeds and remaining green onions.
  • Serve over the rice.
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