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
Units
- 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