Spicy Cashew Butter Stir Fry

Ingredients

  • 2-3 tbsp olive oil
  • 1/2 large onion, chopped
  • 3 cloves garlic, peeled & minced
  • 1, 8oz package mushrooms, hut in half vertically & sliced
  • 1 cup sugar snap peas, kept whole or sliced
  • rice noodles, cooked according to package instructions
  • spicy cashew sauce
  • 1/3 cup cashew butter ( used @georgiagrinders)
  • 3 tbsp soy sauce
  • 2 tbsp lime juice (~1 lime)
  • 2 tbsp coconut sugar
  • 1 tbsp mirin
  • 1 tsp rice vinegar
  • 3-4 tbsp water, to thin

Preparation

  1. Spicy cashew sauce

  2. Cup cashew butter ( used @georgiagrinders)

  3. Tbsp spicy sesame oil (if you don’t have, you can use regular sesame oil + hot sauce of choosing)

  4. Tbsp soy sauce

  5. Tbsp lime juice (~1 lime)

  6. Tbsp coconut sugar

  7. Tbsp mirin

  8. Tsp rice vinegar

  9. Tbsp water, to thin

  10. Start by making your sauce - add all ingredients (except water) to a small bowl and whisk together until combined

  11. Finish off by adding 3 tbsp water plus any additional until desired consistency is reached

  12. Next, add 1 tbsp olive oil, chopped onion, and minced garlic to a large skillet

  13. Sauté for 3-5 minutes over medium heat or until onions have started to brown

  14. Remove from pan and set aside in a small bowl

  15. To the same large skillet, add another 1-2 tbsp of olive oil along with the sliced mushrooms

  16. Cook for ~5 minutes over medium heat or until they have browned nicely

  17. Add the snap peas to the pan and saute for 2-3 minutes or until cooked to preferred consistency

  18. Re-add the onion/garlic mixture back to the skillet along with the rice noodles (cooked according to package instructions) and stir together

  19. Top with preferred quantity of spicy cashew sauce and stir together until everything is evenly coated

  20. Optional: garnish with chopped cilantro, crushed red pepper flakes, and chopped toasted cashews before serving

  21. Enjoy!

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