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To bring your colorful vegetable stir-fry to life, it's essential to start with the aromatic base: garlic and ginger. Begin by heating a tablespoon of oil (such as sesame or olive oil) in a large skillet or wok over medium heat. Once the oil is shimmering, add 2-3 cloves of minced garlic and a tablespoon of freshly grated ginger. Sauté these aromatic ingredients for about 30 seconds to one minute. Keep an eye on them to ensure they don’t burn; the goal is to release their flavors into the oil without browning.

Vegetable Stir-Fry with Cashew Cream Sauce

Brighten up your mealtime with a Colorful Vegetable Stir-Fry topped with a Creamy Cashew Delight! This nutritious dish features a vibrant mix of broccoli, bell peppers, sugar snap peas, carrots, and spinach, all stir-fried to perfection. The creamy cashew sauce adds a dreamy touch without any dairy. Ready in under 30 minutes, it’s perfect for busy nights or a show-stopping addition to gatherings. Dive into a culinary journey that excites both your taste buds and your health!
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Ingredients
  

For the Stir-Fry:

1 cup broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup sugar snap peas

1 medium carrot, julienned

1 cup baby spinach

2 green onions, chopped

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons olive oil

Salt and pepper to taste

Sesame seeds for garnish

For the Cashew Cream Sauce:

1 cup raw cashews, soaked in water for at least 2 hours

1/2 cup water (adjust for desired consistency)

2 tablespoons nutritional yeast (optional)

1 tablespoon lemon juice

1 teaspoon garlic powder

Salt to taste

Instructions
 

Prepare the Cashew Cream:

    - Drain the soaked cashews and place them in a blender. Add water, nutritional yeast, lemon juice, garlic powder, and salt. Blend until completely smooth and creamy. If too thick, add more water, one tablespoon at a time, until desired consistency is reached. Set aside.

      Stir-Fry the Vegetables:

        - Heat olive oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.

          - Increase the heat to high and add the broccoli florets, bell peppers, and carrot. Stir-fry for 3-4 minutes until they start to soften but still maintain their crunch.

            - Next, add the sugar snap peas and spinach, continuing to stir-fry for an additional 2-3 minutes. Season with salt and pepper to taste.

              Combine and Serve:

                - Turn off the heat and drizzle your creamy cashew sauce over the stir-fried vegetables. Toss gently to coat all the veggies evenly with the sauce.

                  - Transfer to serving plates, garnish with chopped green onions and sesame seeds. Enjoy your vibrant vegetable stir-fry!

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings