Cashew Nut Recipe

Prep ingredients

Core and dice roasted red bell pepper into 1/2-inch pieces. Slice scallions thinly, keeping white and green parts separate. Cut fresh pineapple into 1/2-inch chunks. Peel and cut jicama into matchsticks or 1/2-inch cubes. Mince garlic and ginger; thinly slice chiles.

Toast cashews

Heat a large skillet or wok over medium heat. Add 1 tbs vegetable oil and the cashew halves. Toast, stirring frequently, until golden and aromatic, about 3–4 minutes. Remove cashews to a bowl and set aside.

Sauté aromatics

Increase heat to medium-high and add the remaining 1 tbs vegetable oil to the same skillet. Add the white parts of the scallions, minced garlic and ginger, and sliced chiles. Stir-fry for 30–45 seconds until fragrant, taking care not to burn the garlic.

Add vegetables and fruit

Add roasted red pepper, pineapple chunks, and jicama to the skillet. Stir-fry for 2–3 minutes until pineapple starts to caramelize slightly and jicama is heated through but still crisp.

Combine sauce and finish

Reduce heat to medium. Stir together chili jam, soy sauce, rice vinegar, brown sugar, water, and sesame oil in a small bowl, then pour into the skillet. Toss to coat the veggies and fruit evenly. Cook 1–2 minutes until sauce thickens slightly. Return toasted cashews to the pan, add green parts of scallions, and season with kosher salt and black pepper. Stir to combine and heat through for 30–45 seconds.

Adjust seasoning: taste the pan sauce and adjust balance as needed — add up to 1 tsp more soy sauce for saltiness, 1 tsp more chili jam for sweetness/heat, or a squeeze of lime for brightness.

Plate: divide cooked jasmine rice between two plates (about 1 cup rice per serving). Spoon the cashew, pineapple and jicama sauté over or beside the rice. Garnish with cilantro leaves and lime wedges.

Serve with your choice of house soup or salad and one appetizer as included in the lunch special.