Sweet & Sour Cashew Stir-Fry

It's a busy night, you don't have much in your fridge, but you still want to make a quick dinner. It's stir-fry time. Sweet and sour stir-fries are one of my favorite flavors on a plate, and you can make this vegan version with whatever's hanging around in your fridge. Here's a time-saving tip: Prep the vegetables while your cashews are marinating for successful multitasking.

If you have roasted cashews on hand, you can skip the pan-toasting step. Alternatively, if you don't have cashews at all, but you do have walnuts or almonds or peanuts, you can give a try with those nuts too! 

My ideal version features huge chunks of garlic, onions, and peppers because I find that they soak up and complement the sweet-and-sour flavors the best. But if you only have some broccoli or carrots or corn, use 'em! If you want it spicier, sweeter, tarter, adjust the condiments to your preferred ratio! If you can't find fried tofu puffs, you can opt for some extra-firm tofu, or even substitute in some mushrooms or leftover roasted butternut squash. All I'm trying to say here is, it's all flexible! Don't worry!

If there's anything non-negotiable here, it's the abundant amount of large garlic chunks—there's just nothing like biting into a lightly caramelized piece of garlic. Nothing.

If you've made this recipe, drop us a line down below and let us know how you liked it—and leave a comment with all the different ingredients and variations you explored!