Ginger and Garlic Cashew Stir-Fry

Ginger and Garlic Cashew Stir-Fry
When I decided to make this stir-fry I had no idea it would end up with such flavor in the end. I was just trying to find a use for the rest of our green beans, cashews, and red pepper. The combination of fresh ginger, garlic, sesame oil, and scallions really brought an exciting flavor. Little did I know I would stumble upon something that I am actually craving again at the moment! 

2 carrots
3 scallions
1 small red pepper
1/2 cup of green beans
1/2 cup of cashews
2 teaspoons grated ginger
3 cloves of garlic
1 tablespoon canola oil
1 tablespoon sesame oil
1 tablespoon soy sauce

1 cup of short-grain brown rice
 Start cooking your rice before doing anything else since the rice is going to take the longest. While the rice is cooking you can prepare the stir-fry.
Chop up the carrots, green beans, red pepper, and scallions. You want to make sure the carrots are not too thick or else they might not cook all of the way through. Grate the ginger and press or mince the garlic. Heat up your pan on high with the canola oil. The next part is fairly easy. Throw in your green beans, carrots, scallions, red pepper, ginger, garlic, cashews, sesame oil, and soy sauce all at once! In other words, throw in everything! Keep stirring it all around for 10-15 minutes, or until your carrots are tender. Serve over your cooked rice and enjoy!


  1. This stir fry looks delicious! Thanks so much for the friendship on Foodbuzz.

  2. Mmm, yum. Now this sounds good.