Easy Vegetarian Stir Fry with Honey Ginger Pineapple and Cashew Cream Sauce
Recipe GLPR53d315f6ad0683
A vibrant gluten-free stir fry featuring tender vegetables coated in a honey-ginger glaze, served over rice vermicelli noodles and drizzled with a silky cashew cream sauce. Topped with toasted cashews and fresh cilantro for added crunch and brightness.
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Ingredients
2 oz Brown rice vermicelli
1 cup (about 2 small) Carrots, sliced
¼ cup plus more for garnish Cashews, raw
Fresh cilantro, for garnish
½ tbsp Coconut oil, divided
1¼ tsp Fresh ginger, minced, divided
1 tsp Garlic, minced
1¼ tbsp Honey
5 tbsp Light coconut milk
1 cup Red cabbage, roughly chopped
Salt, to taste
1 cup Snap peas
to taste Pineapple chunks
Directions
Preheat your oven to 400°F and line a small baking sheet with parchment paper. Spread the cashews on the sheet and toast for about 10 minutes until golden brown. Remove and let cool completely.
Once cooled, place the toasted cashews in a medium bowl, cover them with water, wrap with plastic, and refrigerate for 8 hours or overnight to soften.
After 8 hours, drain the cashews and transfer them to a food processor. Add the coconut milk and a pinch of salt, then blend until completely smooth and creamy, about 2-3 minutes. Cover and refrigerate until ready to use.
Prepare the rice vermicelli noodles according to package directions. Typically, place noodles in a large bowl, cover with boiling water, and let sit for 5-10 minutes until tender. Drain and set aside.
Place the sliced carrots in a microwave-safe bowl with a small amount of water, cover, and microwave for 1-2 minutes until just fork-tender. Drain the water and set aside.
Heat ¼ teaspoon of coconut oil in a large pan over medium heat. Add the steamed carrots, ¾ teaspoon of the minced ginger, honey, and a pinch of salt. Stir frequently for 2-3 minutes until the honey reduces and creates a thick, glossy glaze on the carrots. Transfer to a bowl and cover.
Add the remaining ¼ teaspoon of coconut oil to the same pan over medium heat. Add the minced garlic and remaining ½ teaspoon of ginger, stirring until fragrant and lightly golden, about 1 minute.
Add the snap peas to the pan and cook, stirring frequently, for 2-3 minutes until tender-crisp. Add the chopped red cabbage and cook for an additional 1 minute, keeping the vegetables crisp.
Drain the prepared noodles and add them to the pan along with the reserved glazed carrots, pineapple chunks, and snap peas and cabbage mixture. Toss to combine.
Pour the cashew cream sauce over the noodle and vegetable mixture, adding it gradually and stirring until everything is well coated. Add more sauce if desired. Season with salt to taste.
Divide the stir fry between two plates. Garnish generously with additional toasted cashews and fresh cilantro. Serve immediately.
