Cashew-Vegetable Stir-Fry


Main Dish
Cashew-Vegetable Stir-Fry

Primary Media

User Rating

4.86 out of 5 stars
Rate it:
7 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Our vegetarian stir-fry is the perfect healthy weeknight meal your family needs. Serve it up over rice, quinoa, or straight up!

Recipe Tags

Servings and Ingredients

Serves 4
8 oz. broccolini
⅓ c. Hy-Vee vegetable stock
⅓ c. Hy-Vee less-sodium soy sauce
2 ½ Hy-Vee honey
1 ¼ tsp. Hy-Vee cornstarch
¾ tsp. refrigerated garlic paste
4 tsp. Hy-Vee canola oil, divided
½ (14.11-oz.) can whole baby corn, not pickled, drained and bias-cut in half
1 ¼ c. Hy-Vee Short Cuts zucchini and summer squash blend, halved, about 6-oz.
1 medium red bell pepper, seeded and cut into 2-inch long strips
1 c. sliced white button mushrooms
1 c. That's Smart! whole cashews
Sesame seeds, for garnish
Hot cooked white rice, for serving

Things To Grab

  • Small bowl
  • Whisk
  • Wok or large skillet


  1. Cut broccolini florets into bite-size pieces; cut stalks crosswise into 1/4-inch slices. Set aside.

  2. Stir together vegetable stock, soy sauce, honey, cornstarch, and garlic past; set aside. 

  3. Heat 3 teaspoons oil in wok over medium-high heat. Add broccolini, baby corn, and zucchini and summer squash blend; stir-fry 1 minute. Add remaining 1 teaspoon oil then bell pepper and mushrooms; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Push vegetables from center to edge of wok.

  4. Add cashews to wok; stir-fry 1 to 2 minutes or until toasted. Push from center to edge of wok. 

  5. Stir stock mixture and add to center of wok; bring to boiling. Cook and stir for 1 minute or until thick and bubbly. Toss stir-fried ingredients with sauce until coated. Garnish with sesame seeds, if desired. Serve over rice. 

Nutrition facts


340 Calories per serving

Amounts Per Serving

  • Total Fat: 21g
  • Cholesterol: 0mg
  • Sodium: 920mg
  • Total Carbohydrates: 33g
  • Protein: 8g

Daily Values

Iron 15%
Calcium 4%
Vitamin D 0%
Potassium 15%