Superfood Siobhan

Healthy Plant Based recipes that make you look and feel great

Chilli Ginger Cashew Stirfry

By Tuesday, November 26, 2013 , , , , , ,

This is one of my absolute favourite dinners. It's packed full of delicious vegetables and it has such a unique flavour. I love the crunchy toasted cashews, the zing of the fresh ginger, and the spiciness of the chilli. Best of all, you can use whatever vegetables you like, so it's a great meal to do before you go on holiday, to use up any vegetables lurking in the fridge! Whenever I make it, I always make double, as this makes a fantastic packed lunch, too!

Serves 2

You will need:
1 tbsp coconut oil
1 onion, chopped
1 clove of garlic, chopped
1/4 tsp chilli flakes
2 tbsp fresh ginger root, grated
1/3 cup raw cashews
Half a packet of mung bean sprouts
Vegetables of your choice, I used: A zucchini, a capsicum, a carrot, a pack of fresh baby corn and half a punnet of mushrooms

Firstly toast the cashews in a frying pan for five minutes until they are lightly browned, then set them aside to use later. Add the coconut oil to the pan and add your onion and garlic, then add your carrot, cut into fine sticks and your capsicum, cut into thin strips. Whilst they're cooking, cut your zucchini into rounds, and prepare your mushrooms and baby corn by cutting them into quarters. After 5 minutes, add the zucchini, mushrooms and baby corn, and continue to toss the vegetables to ensure they cook evenly. After another 5 minutes, when the vegetables have softened and browned, add the mung beans, ginger and chilli to the pan. Cook for 2-3 minutes, or until well combined and flavoursome, then pour into a bowl and serve with the cashews, some brown rice, fresh coriander and some tamari soy sauce

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  1. Looks tasty... and healthy.

  2. Can I use other beans than mungbeans? And at what degree should I cook these? In celsius?:)

    1. The recipe calls for mung bean sprouts, not actual beans! Any bean sprouts will be nice though. And I'm not sure about degrees, my hob doesn't do degrees, but a medium heat is best :)

  3. Yum yum yum! I do adore cashew nuts

  4. Can you substitute the cashew nuts with another type of nut?

    1. It'll work the same with any nut, but cashew nuts are the ones typically used in Asian cuisine!

    2. I tried it with silvered almonds and it still turned out great. Thank you!