Pantry scrounging meal idea: Orange Ginger Cashew Stirfry

By Nadia W.

If your household is anything like mine, as the week progresses there is less and less produce to prepare a meal. This was my situation a few weeks ago.  I came home to one carrot, one orange, some broccoli, red and green pepper, and zucchini. In my pantry, I found a handful of raw cashews, some long-grain brown rice, and some spices purchased in bulk from a local health food store.

I decided to get creative, and ended up creating the following recipe. Please keep in mind that since I was working with odds and ends from the fridge, I don’t have exact measurements. But that also means it’s easy to sub in whatever you have on hand.

Orange Ginger Cashew Stirfry


Red/green pepper
1/2 to 1T Oil
Raw cashews (pre-soak for 30 minutes)
Tumeric (about 1/4 teaspoon)
Cayenne pepper
1 to 2 garlic gloves (or powder)
Poultry seasoning
1/2 orange, juiced
Orange zest
Tamari sauce or light soya sauce
Sea salt (pinch)


1. Heat oil in frying pan; sautee garlic.
2. Add vegetables, spices, ginger, cashews, tamari or soya sauce, orange zest and orange juice.
3. Sautee to desired consistency.
4. Plate with rice or your favorite grain.

In my opinion, Gardein beefless tips would be a great addition to this meal. Please note that spices can be purchased in bulk at a very low price;  it’s definitely possible to create healthy, nutritious, and flavourful meals… based on what’s already in your pantry!

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