Stir-fried Cashews Recipe
Stir-fried Cashews with ginger, soy and sesame seeds- a quick and healthy vegan snack that is full of flavor and that can be made in 20 minutes!
How to Make the Best Stir-fried Cashews
These stir-fried cashews are the perfect savory snack when you need something quick, satisfying, and packed with bold Asian-inspired flavors. With aromatic ginger, garlic, and a touch of heat from Thai chilies, these toasted cashews are far more exciting than anything you’d find in a bag at the store.
What makes this recipe so appealing is its simplicity—just 20 minutes from start to finish, and you’ll have a snack that’s both vegan-friendly and absolutely addictive. The key is toasting the cashews dry first to develop a deep, nutty flavor before adding the aromatics and seasonings. The sesame seeds and scallions at the end add the perfect finishing touches of texture and freshness.
Whether you’re hosting a gathering, looking for a healthy afternoon pick-me-up, or just craving something savory and satisfying, these stir-fried cashews deliver. They’re equally delicious served warm straight from the wok or cooled and packed for snacking on the go.
Stir-fried Cashews
Stir-fried Cashews with ginger, soy and sesame seeds- a quick and healthy vegan snack that is full of flavor and that can be made in 20 minutes!
Ingredients
Stir-fried Cashews
Instructions
Stir-fried Cashews
- Heat a wok or skillet over medium-low heat. Add cashews in the dry wok and toast, stirring constantly for 3-4 minutes, turning heat down if necessary, until all sides are toasted, careful not to burn. A little char is good, but do not burn.
- Add peanut oil, turn heat up a bit, cook ginger and garlic and stir constantly 1-2 more minutes, until garlic and ginger are fragrant and just golden.
- Add chilies, soy sauce and maple syrup and salt and stir, stir, stir for 30 seconds. Remove from heat, toss with toasted sesame seeds and scallions, adding salt to taste. Do not eat the chilies, just for color and heat.
- Serve warm or let cool.
Notes
- The dried Thai chilies are for flavor and heat—avoid eating them directly.
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce.
- These cashews are best enjoyed fresh but can be stored in an airtight container for up to a week.
