These toasted cashews have so much flavor! You’ll love them as a snack, or put them out for a gathering. Easy, flavorful, fast – they are great to snack on, fragrant and delicious served warm, right out of the wok. Garlic and ginger, dried hot chili peppers, scallions and sesame seeds and a little peanut oil are all you need, and most nuts, really like this technique.
As I type, morning birds are chirping happily outside our window while Brian gazes at them through binoculars. The trees are greening in the morning sun, their branches swaying. Our dog Max, sighs contentedly by my side. In the calm quiet, I can actually hear myself. I wish I could carry this connectedness throughout the day, out into the world of emails and parking lots and shopping carts. For me, the challenge has always been – how to remain here, in this calm present, when my surroundings change.
There are those who seem to be always smiling, always present, regardless of what’s going on around them. Recently during a catering event, a college student from another country had volunteered to help out the host set up for the event. There was much to do, and it had to be done quickly. I couldn’t help but notice, how even when things were hectic, he kept smiling. It was his natural expression, one that never left his face. It was very unusual and made me very curious and eventually, I had to ask him where he was from. Tibet.
He told me how he grew up in a family of nomadic yak farmers, going back hundreds of years. And here he was, this young man, thrown into this completely different scenario, navigating his way in this new strange world with a new language, and not only was he not rattled in the slightest, he calmed everyone down with his peaceful, happy energy. It made a huge impression on me.
What you’ll need
Maybe like all things, being present just takes practice. The great thing about life is- it’s always pretty good about giving us plenty of opportunities to practice….over and over.
These stir-fried cashews, coincidentally took a little practice “being present”, to get them just right. It took me several trial runs, but in the end they turned out fantastic. Turn your attention elsewhere, and they will burn.
The secret is to toast them on lower heat, long enough so they get a nice toasty crunch, allowing a little char, but not burning them. Keep a hand on the stove dial, and don’t walk away. Watch and be ready to turn the heat down. A practice run with a smaller amount is a good idea. Nuts are expensive!
TIP: Have everything prepped and ready. You won’t have time to prep as you are cooking… so do it all ahead. Mince the garlic and ginger, cut the scallions, and have the dried Thai chilies and sesame seeds on hand. Be sure to use high-heat oil like peanut oil, my favorite when it comes to anything out of a wok, which also adds fantastic flavor and aroma.
How to make stir-fried cashews
- Toast them slowly. Over medium heat, toast the cashews, stirring constantly, for five minutes. If you cook them too fast, they won’t develop the toasty snap they need. So, be patient. A little char is good, but too much is not, so turn the heat down if they darken too quickly. Each stove is different.
2. Season. Once the cashews are toasty, add the peanut oil, turn the heat up a bit, add the ginger, garlic and chili peppers, and stir until garlic and ginger turn golden and fragrant., 1-2 minutes. Add salt, sugar and soy. Once incorporated, turn the heat off, sprinkle with scallions and sesame seeds and serve immediately.
More Stir Fry recipes you’ll enjoy!
- Celery Stir Fry
- Stir-Fried Pea Shoots
- Shrimp Broccoli Stir Fry
- Lemongrass Chicken Stir fry
- Cabbage Stir Fry
Stir-fried Cashews
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6-8
- Category: snacks, appetizers
- Method: stir fried,
- Cuisine: Chinese
- Diet: Vegan
Description
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
- 2 cups Raw Cashews (or peanuts)
- 1 Tablespoon peanut oil
- 2 tablespoons finely minced ginger
- 2 tablespoons minced garlic – 5-6 cloves
- 8 dry red Thai chilies or chili flakes to taste
- 1 teaspoon soy sauce or GF alternative
- 1 teaspoon maple syrup (or honey syrup)
- 1/2 tsp salt
- 1–2 scallions -thinly sliced at a diagonal
- 1 tablespoon toasted sesame seeds
Instructions
- 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
Cashews will keep up to 4 days on the center uncovered.
Nutrition
- Serving Size: ¼ cup
- Calories: 221
- Sugar: 2.5 g
- Sodium: 170.3 mg
- Fat: 17.3 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.1 g
- Fiber: 1.7 g
- Protein: 5.9 g
- Cholesterol: 0 mg
I made this last night and they were a huge hit! They can- together quickly and so easily. We will certainly have these again.
Great to hear Heather!
These are one of our favorites- so quick and easy- love the flavors.
i kinda did a tummy back-flip and giggle just now. love love love 🙂
Wok-Seared Cashews with Scallions and Sesame are absolutely scrumptious. thanks for sharing post
Just found your blog and it’s absoloutely gorgeous! Loving all the recipes and the photos are so vibrant! Also, loving the look of these cashews – one of my favourite nuts!
These would be a great, easy snack for a cocktail party!
This looks amazing! Definitely trying soon!
What a recipe, what an idea, I love it, yummy yummy, like ♥
such beautiful colours!! looks so good!
These look fantastic! I adore cashews as a simple snack, but this would be a really great way to make them a little fancier for entertaining. I like it!
Lovely recipe, I adore cashews. : )
I make honey-sesame cashews regularly that always go down an absolute storm in our house, so I’ll have to give these ago too!