Cashews Recipe

Time30m

Serves4

carrots, onions, sweet peppers, baby corn, cashews and water chestnuts in brown sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Vegetables
Wash and peel the carrots. Cut them into thin slices. Dice the onion finely. Remove the seeds from the sweet peppers and chop them into bite-sized pieces. Rinse the baby corn and cut them in half if they are large. Slice the water chestnuts into thin rounds.
2
Toast the Cashews
In a dry skillet over medium heat, add the cashews. Toast them for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and set aside.
3
Cook the Vegetables
In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the onions and sauté for 2-3 minutes until they become translucent. Add the carrots, sweet peppers, and baby corn and stir-fry for another 5 minutes until they are tender but still crisp.
4
Combine Ingredients
Add the water chestnuts and toasted cashews to the pan with the vegetables. Pour the brown sauce over the mixture and stir well to combine all the ingredients. Cook for an additional 2-3 minutes until everything is heated through and the sauce has slightly thickened.
5
Serve
Remove from heat and serve the cashew vegetable stir-fry warm. It can be served over rice or noodles, or enjoyed on its own.