Measurements

• 1 cup Broccoli
• 1 cup Carrots
• 1 cup Cashews
• 1/2 tsp Chili Flakes
• 1 tbsp Cornstarch
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 cup Green Bell Peppers
• 1/4 tsp Pepper
• 1/2 tsp Salt
• 2 tbsp Sesame Oil
• 3 tbsp Soy Sauce
• 1 tsp Sugar
• 1 cup Vegetable Broth
• 2 tbsp Vegetable Oil
• 1/4 cup Water
• 1 Yellow Onion

Preparation Method

• In a small bowl, mix the cornstarch with water to create a slurry and set aside.
• Heat the vegetable oil in a large pan or wok over medium-high heat.
• Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
• Add the sliced yellow onion, broccoli, carrots, and green bell peppers.
• Stir-fry for about 5-7 minutes until the vegetables are tender-crisp.
• Add the cashews and chili flakes, and stir to combine.
• Pour in the vegetable broth, soy sauce, and sugar.
• Stir well.
• Add the cornstarch slurry to the pan and stir continuously until the sauce thickens.
• Season with salt and pepper to taste.
• Drizzle with sesame oil and give it a final stir.
• Serve hot and enjoy your Cashew Stir Fry!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.