Oriental Cashew Crunch

Discover the irresistible fusion of flavor and texture with this Oriental Cashew Crunch recipe, a vibrant Asian-inspired stir-fry that's bursting with color and packed with wholesome ingredients. Perfectly roasted cashews take center stage alongside tender-crisp vegetables like carrots, broccoli florets, and red bell peppers, all coated in a savory-sweet sauce made from soy sauce, hoisin, rice vinegar, and a hint of honey. Infused with aromatic garlic, ginger, and sesame oil, this quick and easy dish is ready in just 30 minutes, making it a perfect weeknight dinner. Serve this crunchy, nutty delight over a bed of fluffy white or brown rice, and garnish with green onions and sesame seeds for an elegant finishing touch. A crowd-pleaser that's as nutritious as it is delicious, Oriental Cashew Crunch will bring bold, Asian-inspired flavors to your table.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1.5 cups raw cashews
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 cup carrots, julienned
• 1 large red bell pepper, thinly sliced
• 2 cups broccoli florets
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon honey
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 stalks green onions, sliced
• 1 teaspoon sesame seeds (optional)
• 4 cups cooked white or brown rice (for serving)

Directions

Step 1

Heat a large skillet or wok over medium heat and dry roast the cashews for 3-4 minutes until they turn golden brown and fragrant. Remove from the pan and set aside.

Step 2

In the same skillet, heat vegetable oil over medium heat. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.

Step 3

Add the carrots, red bell pepper, and broccoli florets to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.

Step 4

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, cornstarch, and water to create the sauce.

Step 5

Pour the sauce over the vegetables in the skillet, stirring to coat evenly. Cook for 1-2 minutes until the sauce thickens.

Step 6

Add the roasted cashews back into the skillet and toss to combine with the vegetables and sauce.

Step 7

Sprinkle with sliced green onions and sesame seeds, if desired.

Step 8

Serve hot with cooked white or brown rice.

Nutrition Facts

Serving size	1767.1 grams (1767.1g)

Amount per serving	% Daily Value*
Calories	2722

Total Fat 120.10g	154%
Saturated Fat 20.30g	102%
Polyunsaturated Fat 23.20g
Cholesterol 1mg	0%
Sodium 2479mg	108%
Total Carbohydrate 361.50g	131%
Dietary Fiber 25.00g	89%
Total Sugars 57.30g
Protein 69.90g	140%

Vitamin D 0IU	0%
Calcium 394mg	30%
Iron 18mg	101%
Potassium 2777mg	59%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.5%

Protein: 10.0%

Carbs: 51.5%