Thai Cashew Recipe

Peel and julienne or thinly slice the carrots to yield about 1.5 cups. Core, seed, and slice the red bell pepper into 1/2-inch strips (about 1 cup). Slice mushrooms into 1/4-inch slices (about 1 cup). Cut the zucchini into half-moons or matchsticks to make 1 cup. Thinly slice the onion to make 1/2 cup. Mince the garlic.

If using whole roasted cashews and you prefer smaller pieces, roughly chop half of them; keep the rest whole for texture. Set aside 3–4 tbsp cashews for garnish.

In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, fish sauce (if using), lime juice, chili garlic sauce, sesame oil, and 2 tbsp water until sugar dissolves. Stir cornstarch into the mixture until fully combined; this will thicken the sauce when heated. Set sauce aside.

Heat pan

Place a large skillet or wok over medium-high heat. Once hot, add 1 tablespoon neutral oil and swirl to coat.

Add the minced garlic and sliced onion to the pan. Stir-fry for 30–45 seconds until fragrant and the onion is beginning to soften, taking care not to brown the garlic.

Add the carrots and red bell pepper. Stir-fry for 2–3 minutes until they begin to soften but remain crisp-tender.

Push the vegetables to the side of the pan (or make a well in the center). Add the remaining 1 tablespoon oil and add the mushrooms. Cook mushrooms undisturbed for 1 minute to release moisture, then stir-fry 1 more minute until they shrink and start to brown.

Add the zucchini and continue stir-frying everything together for 1–2 minutes until zucchini is just tender but still slightly firm. Season with 1/4 tsp salt and 1/4 tsp black pepper while stirring.

Give the prepared sauce a quick stir (cornstarch may settle). Pour the sauce over the vegetables and stir constantly. Cook for 1–2 minutes until the sauce thickens and becomes glossy, coating the vegetables evenly.

Stir in the roasted cashews and heat through for 30 seconds to 1 minute so they warm and incorporate with the sauce.

Taste and adjust seasoning: add a splash more soy sauce for saltiness, a squeeze of lime for brightness, or a pinch of sugar if you prefer sweeter. If sauce is too thick, stir in 1–2 tbsp water to reach desired consistency.

Transfer the Thai Cashew to a serving platter or bowl. Garnish with reserved whole cashews, chopped cilantro, and sliced green onions if desired.

Serve hot over steamed jasmine rice or rice noodles.