Name: Mushroom and Cashew Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 12 oz (340g) mixed mushrooms (cremini, shiitake, button), cleaned and sliced; ¾ cup raw cashews (unsalted); 1 red bell pepper, thinly sliced; 2 cups broccoli florets; 3–4 cloves garlic, minced; 1-inch piece fresh ginger, minced; 2–3 green onions, sliced (whites and greens separated); 2–3 tablespoons neutral oil (avocado or vegetable); 1 teaspoon toasted sesame oil; 3 tablespoons low-sodium soy sauce or tamari; 1 tablespoon vegetarian oyster sauce (or regular); 1 teaspoon rice vinegar; 1–2 teaspoons honey or brown sugar (adjust to taste); ½ teaspoon red pepper flakes (optional); 1 teaspoon cornstarch + 2 tablespoons water (slurry, optional for thickening); Sesame seeds; Extra green onion greens

This nutty and satisfying Mushroom and Cashew Stir-Fry features golden mushrooms, crunchy toasted cashews, crisp veggies like bell peppers and broccoli, all wok-tossed in a glossy garlic-ginger soy sauce—offering rich umami, texture contrast, and vibrant Asian flavors in a quick, wholesome dish ready in about 20 minutes.

Why You’ll Love This Recipe

As an experienced chef, this Mushroom and Cashew Stir-Fry is a personal favorite for its irresistible crunch-meets-juicy combo and bold yet balanced flavors. Toasted cashews add buttery richness and satisfying bite, while mushrooms soak up the savory sauce, turning tender and deeply flavorful.

Crisp veggies keep it fresh and colorful, and the simple garlic-ginger-soy base delivers that classic takeout-style umami without heavy oil or complicated steps. It’s naturally vegan (and easily gluten-free), nutrient-dense with healthy fats from nuts, antioxidants from mushrooms, and vitamins from veggies—yet feels indulgent.

Perfect for fast weeknight dinners, meal prep, or impressing guests with something light but hearty. The contrast of textures in every forkful makes it addictive—you’ll be making it on repeat!

Yield: 4 servings

Mushroom and Cashew Stir-Fry Recipe

Nutty mushroom cashew stir-fry with veggies and garlicky soy sauce—crunchy, savory, quick delight.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the Stir-Fry:

12 oz (340g) mixed mushrooms (cremini, shiitake, button), cleaned and sliced
¾ cup raw cashews (unsalted)
1 red bell pepper, thinly sliced
2 cups broccoli florets
3–4 cloves garlic, minced
1-inch piece fresh ginger, minced
2–3 green onions, sliced (whites and greens separated)
2–3 tablespoons neutral oil (avocado or vegetable)
1 teaspoon toasted sesame oil

For the Sauce:

3 tablespoons low-sodium soy sauce or tamari
1 tablespoon vegetarian oyster sauce (or regular)
1 teaspoon rice vinegar
1–2 teaspoons honey or brown sugar (adjust to taste)
½ teaspoon red pepper flakes (optional)
1 teaspoon cornstarch + 2 tablespoons water (slurry, optional for thickening)

Garnish:

Sesame seeds
Extra green onion greens

Instructions

Ready for a crunchy, flavorful stir-fry? Prep everything first—slice mushrooms and bell pepper, cut broccoli into florets, mince garlic/ginger, slice green onions (keep whites separate), and whisk sauce in a bowl.
Heat a large wok or skillet over medium heat—add cashews dry and toast 2–3 minutes, stirring until golden and fragrant—remove and set aside.
Crank heat to high, add neutral oil and swirl to coat—add mushrooms in a single layer (batch if needed).
Stir-fry mushrooms 3–4 minutes until golden and moisture evaporates—let them sear for great caramelization.
Push mushrooms aside, add a touch more oil if needed, then toss in garlic, ginger, and white parts of green onions—stir-fry 30–60 seconds until aromatic.
Add bell pepper slices and broccoli florets—toss everything together and stir-fry 2–3 minutes until veggies are crisp-tender and vibrant.
Return toasted cashews to the pan—pour in the sauce and toss well to coat; let it bubble 1 minute.
For glossy sauce, stir in cornstarch slurry and cook 20–30 seconds until thickened and shiny.
Drizzle toasted sesame oil over top, toss in most green onion greens, and give one final mix—taste and adjust seasoning.
Serve hot over steamed rice or noodles—sprinkle sesame seeds and remaining green onions. Dig in and enjoy the nutty crunch, juicy mushrooms, and bold flavors in every bite!

Notes

Toast cashews first for best crunch—high heat is key for texture! This reheats well with added moisture; cashews soften a bit but still delicious. Double sauce if you love it extra saucy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 365Total Fat 23gSaturated Fat 4gUnsaturated Fat 19gSodium 733mgCarbohydrates 32gFiber 8gSugar 8gProtein 15g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Toast cashews lightly in the dry pan first for extra flavor and crunch—watch closely to avoid burning.
Use high heat and a hot wok/skillet—mushrooms caramelize instead of steam.
Pat mushrooms dry and cook them first to release moisture before adding other veggies.
Add garlic and ginger late to prevent scorching and bitterness.
Prep sauce and chop everything ahead—stir-frying moves quickly!
Taste sauce before tossing; adjust soy for saltiness, vinegar for brightness, or sweetener for balance.
Add cornstarch slurry at the end for a shiny, clingy sauce that coats beautifully.
Stir minimally at first for searing, then toss frequently for even coating.

Ingredients Notes

Mushrooms form the hearty, earthy foundation—cremini or button for mild savoriness, shiitake for intense umami, or a mix for depth; slice evenly and pat dry. Raw cashews (unsalted) provide buttery crunch—toast them to enhance nuttiness.

Bell peppers (red/yellow for sweetness, green for bite) add color and crispness. Broccoli florets bring fresh green crunch and nutrition. Fresh garlic and ginger are aromatic must-haves for authentic stir-fry punch.

Low-sodium soy sauce or tamari delivers salty-umami base; vegetarian oyster sauce (or mushroom-based) adds luxurious richness. Honey or brown sugar balances flavors with subtle sweetness.

Rice vinegar brightens; toasted sesame oil finishes with nutty aroma. Optional red pepper flakes add heat, and cornstarch slurry creates glossy texture. Use neutral high-heat oil (avocado or vegetable) for cooking.

Variations and Substitutions

Make it protein-packed: add crispy tofu cubes, tempeh, shrimp, chicken, or beef strips—cook first. Swap cashews for peanuts, almonds, or walnuts. Include more veggies: carrots (thin slices), snap peas, zucchini, or bok choy stems.

For spicier, add sriracha, chili garlic sauce, or fresh chilies. Use hoisin for sweeter sauce or skip oyster sauce for lighter version. Gluten-free: tamari or coconut aminos. Soy-free: coconut aminos.

Go low-carb over cauliflower rice, or serve with noodles/quinoa. Garnish with cilantro, Thai basil, lime wedges, or extra sesame seeds. For non-Asian twist, use garlic-butter-lemon sauce. Add pineapple chunks for sweet-tangy Hawaiian vibe.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3 days—cashews soften slightly but flavors improve. Reheat in a hot skillet with a splash of water/broth to revive crispness and sauce; microwave works but softens texture. Avoid freezing—mushrooms and cashews lose crunch and become mushy.