Asian Sweet Pepper and Cashew Stir-Fry

This simple and classic Asian stir-fry dish is full of vegetables with cashews as a nice filling topping. The dish can be done and on the table within 20 minutes!
  • Preparation Time: 20 minutes
  • Cooking Time: 8 minutes
  • Total Time: 28 minutes


Servings: 4
  • 300 g
    brown rice
  • 4 tbsp
  • 300 g
    leek sliced (see image)
  • 200 g
    cauliflower cut in florets
  • 3
    sweet pointed peppers cut into rings
  • 250 g
    bean sprouts
  • 4 tbsp
    teriyaki sauce
  • 125 g
    unsalted cashews roughly chopped
  • 1
    cucumber(s) (optional)
  • 2 tbsp
    sriracha sauce (optional)


  1. Cook the brown rice according to the packaging
  2. Meanwhile, heat the oil in a wok pan and add the leeks, cauliflower florets and pepper rings. Set it to high heat and stir regularly. Add the bean sprouts after 5 minutes and stir well. Add the teriyaki sauce at the last minute. When it’s done add salt and pepper to taste.
  3. Done! Serve the rice across 4 deep plates, pour the vegetables on top and sprinkle cashews to complete the dish.


Tip: Use a cheese slicer to cut the cucumber into ribbons and serve them as extra vegetables with the rice. Use the sriracha sauce at the table.


Courses: Main Course
Cuisines: Japanese
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Number ingredients: 5-10 ingredients
Taste: Savory, Sweet
Preparation method: Frying, Stir-fry
Type of dish: Rice dish
Campaigns: VeggieChallenge

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