Ingredients

• bell peppers - 2, sliced
• broccoli florets - 2 cups
• carrots - 1 cup, julienned
• snap peas - 1 cup
• cashews - 1 cup, roasted
• soy sauce - 3 tablespoons
• ginger - 1 tablespoon, minced
• garlic - 2 cloves, minced
• vegetable oil - 2 tablespoons
• sesame oil - 1 teaspoon

Instructions

1. 1.

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. 2.

   Add the minced garlic and ginger, sauté for about 30 seconds until fragrant.

3. 3.

   Add the sliced bell peppers, broccoli florets, carrots, and snap peas to the skillet.

4. 4.

   Stir-fry the vegetables for 5-7 minutes until they are tender-crisp.

5. 5.

   Pour in the soy sauce and sprinkle the cashews over the vegetables.

6. 6.

   Toss everything together to coat the vegetables and cashews evenly.

7. 7.

   Drizzle with sesame oil and stir for an additional minute.

8. 8.

   Serve hot over rice or noodles if desired.