Stir-Fried Broccoli with Bell Peppers and Cashews Recipe | Vegetarian Times Skip to main content

Stir-Fried Broccoli with Bell Peppers and Cashews

This colorful vegetable medley is a feast for the eyes. Serve over rice, rice noodles, or egg noodles.



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2 Tbs. low-sodium tamari or soy sauce
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1 tsp. light brown sugar or agave nectar
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1 tsp. unseasoned rice vinegar
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½ tsp. chile-garlic sauce, optional
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1 Tbs. canola oil
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1 small onion, quartered and thinly sliced
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2 cups broccoli florets
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1 cup sliced carrots
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1 ½ cups sliced button or shiitake mushrooms
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1 ½ cups sliced red bell peppers
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1 cup raw cashews
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3 cloves garlic, minced (1 Tbs.)
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1 Tbs. minced fresh ginger
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¼ cup sliced green onions, for sprinkling


1. Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.

2. Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

Nutrition Information: 

9 g
Total Fat: 
16 g
Saturated Fat: 
3 g
20 g
0 mg
384 mg
4 g
7 g
Serves 4

Comments on this Recipe

I made this last night and it is AMAZING. I'm not much of a red pepper fan, but this recipe made me change my tune a bit--thanks, VT!

Overall the stir fry was pretty good but I think it could've used more broccoli.

Really great recipe! I made this for dinner tonight, and it was delicious. The only thing I did differently was double the recipe for the sauce.

Stir fry

A family favorite.

this looks good

Just tried it but had to substitute green beans. It was fantastic!

Sound good?

Great recipes for shabbat, I keep this and share with my friends. I keep this site. Thanks.