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By: Chef Laura Bonicelli

My “Vegetable Stir-fry with Cashews” is a favorite quick dinner with lots of crunch and color. You’ll love the angel hair pasta with the vegetables!

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Vegetable Stir-fry

about Vegetable Stir-fry with Cashews

Even though I cook and write recipes for a living, there are plenty of days when I know making dinner will be a challenge. In my planning for the week, I often include a stir-fry. Sometimes there’s a recipe, and sometimes it’s free-style. This recipe started as a throw-together, but I loved the combination of hoisin, oyster sauce, and tamari, and I always have a box of angel hair pasta in my cabinet. So, I wrote it down.

putting Vegetable Stir-fry with Cashews together

Angel hair cooks in 2 minutes, and tossed with a bit of pesto, marinara, or roasted tomatoes always produces a tasty, quick dinner. But, why confine it to Italian cuisine? Asian cooking uses plenty of similar noodles. There’s just enough sauciness to keep the pasta from sticking together and plenty of crunch and texture to keep the stir-fry interesting.

All cooking, of course, works best if you exercise “mise en place.” But, with this recipe, it’s essential. Your prep time will exceed your cooking time; be ready to plate and eat!

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snow peas
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Looking for something to serve with your Stir-fry? Try these recipes:

Spring Rolls with Three Dipping Sauces

Thai Sea Scallops with Coconut Cream Sauce

Green Curry with Chicken

Buon Appetito!

Step by Step Instructions

Vegetable Stir-fry

Vegetable Stir-fry with Cashews

© Chef Laura Bonicelli
My "Vegetable Stir-fry with Cashews" is a favorite quick dinner with lots of crunch and color.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 20 minutes
12 minutes
Total Time 32 minutes
Course Dinner, Main Dish - Vegetarian, MM-Blue
Cuisine American, Asian
Servings 4
Calories 493 kcal


  • 10 ounces angel hair pasta


  • 1/2 cup vegetable stock
  • 3 tablespoons hoisin sauce
  • 3 tablespoons oyster sauce
  • 2 tablespoons tamari
  • 1 teaspoon cornstarch


  • 1 tablespoon canola oil
  • 12 ounces broccoli florets
  • 1 yellow onion cut in wedges
  • 1 teaspoon grated gingerroot
  • 1 red bell pepper stemmed, seeded, and cut into strips


  • 1 zucchini halved lengthwise and sliced
  • 1 cup snow peas


  • 1/2 cup chopped raw cashews


  • Whisk the vegetarian stock, hoisin, tamari, and cornstarch together in a small bowl and set aside. Bring a large pot of water to a boil. When the water boils, cook the angel hair. Continue with the stir-fry while the water heats.
  • Heat the oil in a wok or large skillet. Add the broccoli, onions, ginger, and red pepper. Cover and cook for 2 minutes.
  • Add the zucchini, snow peas, and veggie stock mixture; cook over medium-high heat, often stirring, until vegetables are crisp-tender and the liquid is mostly gone, 5-6 minutes. Serve the stir-fry over the angel hair immediately.

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Calories: 493kcalCarbohydrates: 79gProtein: 18gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 1mgSodium: 1225mgPotassium: 856mgFiber: 8gSugar: 13gVitamin A: 1889IUVitamin C: 140mgCalcium: 98mgIron: 4mg
Keyword angel hair, hoisin, oyster sauce, tamari
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