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Jade Stir-Fry with Cashews or Almonds


  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, halved
  • 1/4 cup raw cashews or whole blanched almonds
  • 8 cups assorted vegetables, thinly sliced*
  • 1 cup water
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1 to 2 teaspoons hot chili sauce
  • Salt and pepper, to taste
  • Steamed rice

* choose from carrots, mushrooms, bell pepper, snow peas, celery, broccoli florets and green beans


  1. Heat 1 tablespoon of the oil and the garlic in large nonstick skillet over medium heat. Add nuts; cook and toss about 8 minutes until lightly browned, removing garlic after 4 minutes. Remove nuts with slotted spoon; set aside.
  2. Add the remaining oil to skillet; increase heat to high and add vegetables. Stir-fry, tossing often, about 5 minutes until crisp-tender. Reduce heat to medium.
  3. In small bowl combine water, soy sauce, cornstarch and hot chili sauce; mix thoroughly. Add soy sauce mixture to vegetables in pan; cook about 2 minutes until heated through and slightly thickened. Season with salt and pepper. Mix in cashews.
  4. Serve with steamed rice.