Vegetable and Cashew Stir Fry

"Edamame (green soybeans) are one of my favorite beans. The beans, along with the nuts, make this a pretty substantial dish with no need for tofu or meat. The veggies add lots of vitamin A & C. This is mildly flavored, suitable for a family. Add garlic and/or red pepper flakes and/or sesame oil for a stronger taste. Since BF is not fond of broccoli we substituted asparagus. Serve over white or brown rice. From a vegetarian "minute meals" cookbook."
photo by Wish I Could Cook photo by Wish I Could Cook
photo by Wish I Could Cook
photo by Prose photo by Prose
photo by Sharon123 photo by Sharon123
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:




  • In medium saucepan, prepare rice according to package directions.
  • If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
  • Meanwhile, rinse edamame under cold water and drain.
  • In a cup, stir together the broth, soy sauce and cornstarch.
  • Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
  • Add the cashews and scallions and stir fry for 2 more minutes.
  • Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

Questions & Replies

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  1. A great way to enjoy edamame! I used the broccoli option, which everyone enjoyed. I agree with Prose, the sauce is, well, saucy - I like mine a bit thicker, so would probably use a cup of broth the next time around. I added hot chili sauce to mine once I plated it to add some heat.
  2. My DH and I both enjoyed this for dinner served with brown rice. I followed the directions, scaling this back to serve two. Thanks Wildflower! Made for ZWT4!
  3. This is a great basic stirfry recipe. I'm not sure what happened, but we had too much sauce, and I definitely let it simmer long enough. Anyway, the veggie selection was beautiful and we'll be making this again. Thank you.
  4. I loved this recipe. The vegetables were cooked to perfection, the sauce was appropriate and enhanced the vegetables and the mix of vegetables was delicious. I made one modification. I like lots of liquid with this type of recipe and I don't like it heavily thickened. I made the recommended amount of sauce but only used half the amount of cornstarch. Even so there was no sauce to spare and I think I will make one-and one-half the sauce amount. Deserves five stars and deserves to be made again soon.
  5. I really liked this! It was easy and will be flexible depending on what's on hand. Next time I'll cut the vegetable stock in half because I prefer my stir fry sauce to be a little thicker. I may also add a few more cashews because I think I snacked too many before hand... This will make more than 4 servings. I'm guessing around 6-8, but we'll see, I'm only on serving #1! Made and reviewed for Veg*n Swap 17.


<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
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