Easy Ginger Veggie Stir Fry with Cashews

During the week Miles and I tend to eat pretty healthy. We eat a lot of salads. It’s not sad. We really like salads! 

I think of this stir fry almost like a warm salad in a way. Lots of veggies (broccoli, red peppers, snow peas), and fresh ginger make this a healthy way to enjoy not eating a salad. There is a little coconut oil to start off the stir fry, some soy sauce is added, and then the sauce is thickened with a little honey and a traditional Chinese slurry (cornstarch and water). The sauce cooks right in the bottom of the pan, (no additional pans necessary) and the vegetables are lightly steamed on top so they’re still bright and full of texture. Nothing soggy or covered in oil.

Oh yeah, there are cashews too! You could add in some chicken if you wanted to. All served with brown rice, I think this is a tasty, easy, weeknight meal you’ll love. Here’s a link for the Microplane I use:  Microplane

Have fun!

Easy Ginger Veggie Stir Fry with Cashews
Serves 3
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
  1. 3 medium heads of broccoli
  2. 3 inches fresh ginger, peeled and chopped fine
  3. 3 garlic cloves, peeled and chopped fine
  4. 1 Tbsp coconut oil
  5. 1/4 cup soy sauce
  6. 2 Tbsp honey
  7. 1 Tbsp cornstarch
  8. pinch red pepper flakes
  9. 3 cups snow peas
  10. 1 large red bell pepper
  11. 1 cup roasted and unsalted cashews
  12. green onions and sesame seeds to garnish
  13. *serve with cooked rice
  1. Remove stems from broccoli heads and peel with a vegetable peeler. Cut stems into 1/2 inch pieces and set aside. Cut florets into 2 inch pieces.
  2. In a large pan fitted with a lid, heat coconut oil over medium-high heat. Add ginger and garlic and stir continuously to cook for 1 minute. Add broccoli stems and cook 30 seconds-1 minute making sure nothing gets too brown or starts to burn.
  3. Add soy sauce, honey, red pepper flakes and 1/4 cup water. Cook for 2 or so minutes stirring frequently and scraping any bits from bottom of the pan. Liquid should bubble and start to reduce a little.
  4. Add remaining vegetables, and cover with lid (no need to stir). Let steam for 3 minutes or so.
  5. Meanwhile, combine cornstarch with 2 Tbsp water making sure there are no lumps. Remove lid and add cornstarch mixture to pan. Stir until completely combined and sauce starts to thicken even more.
  6. Add cashews to heat through, and garnish with green onions and sesame seeds. Serve with rice.
  1. To make this totally vegan use agave instead of honey.
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