Spicy Cashew Crunch

Spicy Cashew Crunch

I love a good stir-fry but who doesn’t? Am I right? It’s a great way to use the leftover vegetables in your fridge or a quick and colorful meal when you have dinner guests. Just toss them into a hot wok, add a scrumptious sauce, and you’re done.  I’ve been known to add snow peas, fresh green beans, shredded purple cabbage or whatever I have in the fridge. For a side, I love to add homemade fresh spring rolls and dipping sauce. Someday I’ll blog my recipe for those! Mmmmm! Hope you enjoy! Bon Appétit!

This simple Spicy Cashew Crunch is a delicious go-to dinner for our family. It has a spicy sauce, crunchy cashews, and lightly stir-fried vegetables.


Course: Main Course

Cuisine: Asian

Keyword: Spicy Cashew Crunch

Author: Chalese Emert  Emertville.com

Prep Time: 15 mins

Cook Time: 10 mins

Total Time: 25 mins




  • 3 Tbsp of reduced sodium soy sauce
  • 1-2 Tbsp water
  • 1-2Tbsp chili garlic sauce
  • 2Tbsp palm or brown sugar
  • 1tsp grated fresh ginger
  • 1/2tsp toasted sesame oil


  • 4Tbsp olive oil
  • 1crown broccoli (about 1 lb.)
  • 5 asparagus stems
  • 2carrots
  • 1red bell pepper
  • 1 yellow bell pepper
  • 1yellow onion or shallot
  • 1cup cashews
  • 2 eggs (optional)
  • 2green onions, sliced for garnish (optional)
  • 4cups cooked basmati rice



  1. Prepare the sauce by combining the soy sauce, water, chili garlic sauce*, palm sugar, and sesame oil in a small bowl. Use a small holed cheese grater to grate about 1 tsp fresh ginger into the bowl. Stir to combine and set aside.
  2. Chop the broccoli, onion, red and yellow bell peppers, asparagus and carrots.
  3. Heat a large skillet or wok over medium-high heat. Add the olive oil to the hot skillet and tilt the skillet until the bottom is coated in oil. Add the vegetables to the skillet, then stir continuously as they cook. Cook the vegetables only until the broccoli turns bright green and the onions just begin to soften (5-6 minutes). You want the vegetables to retain some crunch in the center.
  4. Push vegetables to the side and add eggs to scramble.
  5. Finally, add the sauce and cashews to the skillet. Stir until everything is coated in sauce and heated through (1-2 minutes). Serve immediately over rice. Top with sliced green onions if desired.


* Start with 1 Tbsp chili garlic sauce. Add more to the skillet if additional spice is desired. (I use about 2 Tbsp)

* Feel free to add more soy sauce if needed. We enjoy the natural flavors of the rice and vegetables and my husband prefers to limit his sodium intake…which means the rest of the family does too. 😉

* I set aside a small amount for my 1 year old and cook her vegetables a bit longer to soften them more and I don’t add cashews to hers yet either.






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