Intro
Stir-fries are one of the easiest ways to enjoy fresh produce from your Vegily box. They’re quick, colourful, and packed with flavour. This version combines crisp-tender veggies, crunchy cashews, and a zesty lime sauce that’s light yet satisfying. Perfect for weeknights — ready in just 20 minutes!

🥕 Ingredients (serves 2–3)

• 1 tbsp sesame oil (or neutral oil)

• 2 cloves garlic, minced

• 1 inch piece ginger, peeled & minced

• 1 red capsicum, sliced

• 1 yellow capsicum, sliced

• 1 medium zucchini, sliced into half-moons

• 1 cup broccoli florets

• ½ brown onion, thinly sliced

• 1 carrot, julienned

• ⅓ cup raw cashews (or roasted, unsalted)

• 2 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp maple syrup (or honey)

• Juice of ½ lime

• 1 tsp cornstarch mixed with 2 tbsp water (slurry)

• Optional garnish: chopped spring onions, sesame seeds, or extra cashews

• To serve: cooked rice or noodles

🍳 Method

1. Mix the sauce: In a small bowl, whisk together soy sauce, maple syrup, lime juice, and cornstarch slurry. Set aside.

2. Start the stir-fry: Heat oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir until fragrant (~30 seconds).

3. Cook the firm veg: Toss in onion and carrot first. Stir for 1–2 minutes.

4. Add remaining veggies: Add capsicums, zucchini, and broccoli. Stir-fry 3–4 minutes until just tender but still bright.

5. Add crunch: Stir in the cashews.

6. Sauce it up: Pour the prepared sauce over the vegetables. Toss for 1–2 minutes until everything is evenly coated and the sauce thickens slightly.

7. Serve & enjoy: Transfer to plates or bowls. Garnish with spring onions, sesame seeds, or extra cashews. Serve hot over rice or noodles.

🌱 Tips & Variations

• Swap cashews with peanuts or almonds if preferred.

• For extra protein, add pan-fried tofu or tempeh cubes.

• Add a pinch of chilli flakes or a splash of sriracha if you like it spicy.

• Use whatever veggies are in your Vegily box — bok choy, snow peas, celery, or beans all work beautifully.