Cashew Stir Fry

Cashew Stir Fry
3-4 servings
prep time
30 minutes
cook time
15 minutes
Ingredient List

Stir fry sauce:

  • 2-3 tablespoons soy sauce
  • 3/4 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons chili sauce
  • 1 tablespoon apple cider vinegar
  • 2-3 teaspoons cornstarch


  • 1 10.6-ounce package Upton’s Naturals Original Jackfruit (or 1 package of Lightly Seasoned Shredded Jackfruit)
  • 1-2 teaspoons of olive oil (or use a non-stick pan)
  • 4 cloves garlic, minced
  • 2 tablespoons of soy sauce
  • 4 tablespoons of water
  • 2 tablespoons Sriracha sauce
  • 2 tablespoons peanut or canola oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 1/2 green bell pepper, sliced
  • 1 cup peapods
  • 1 inch fresh ginger, peeled and grated or finely chopped
  • 1 1/2 cups chopped fresh or frozen pineapple
  • 2/3 cup roasted salted cashews


  • 3 cups cooked rice
Mix together all the sauce ingredients in a cup or bowl. Set aside.

Heat the oil in a large skillet or wok over medium-high heat. Sauté the onion for 3-4 minutes, until golden, then add the garlic and cook for 10 seconds. Add the jackfruit ingredients and cook an additional 3-4 minutes. Add the carrots and bell peppers, and continue stir-frying until the vegetables begin to soften.

Add the peapods, ginger, and pineapple, and continue stir frying until the vegetables are tender and heated through.

Stir the sauce to dissolve the cornstarch, then slowly pour into the pan, stirring constantly. Add the cashews and stir to coat.

Serve immediately with cooked rice.

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