In a small bowl, whisk together the dark soy sauce, hoisin sauce, sesame oil, rice vinegar, sriracha (if using), arrowroot powder, and dark brown sugar.

Set the sauce aside.

In a large skillet or wok, heat a small amount of oil over medium heat.

Incorporate the chopped onion and cook for 2 to 3 minutes until it becomes tender.

Then, mix in the minced garlic and sauté for an additional 30 seconds until it releases its aromatic scent.

Add the diced carrots to the skillet and cook for 3-4 minutes until they begin to soften. Next, add the snow peas, spiralized zucchini, and spiralized red bell peppers. Toss gently and stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

Pour the prepared sauce over the stir-fry and toss everything together to ensure the vegetables are evenly coated. Cook for 2-3 more minutes until the sauce thickens slightly.

Stir in the chopped cashews and give the stir-fry one final toss to distribute them evenly. The cashews add a satisfying crunch and nutty flavor that pairs perfectly with the tender veggies.

Remove from heat and serve immediately. This dish is perfect on its own as a light, veggie-packed meal, or you can pair it with steamed rice or quinoa for added texture.