Broccoli Cashew Stir-Fry
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
3
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Calories
332 kcal
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Course
Main Course
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Cuisine
Asian, Vegan, gluten-free
Broccoli Cashew Stir-Fry
Description
This stir-fry starts by gently sautéing thinly sliced onion using water or broth for a low-oil method, allowing it to become soft and translucent. Freshly minced garlic and grated ginger are added to the hot pan, infusing aromatic flavor. Bite-sized broccoli florets then join, steaming under cover with a splash of water or broth to cook just until tender but still crisp.
Once broccoli is steamed to desired doneness, roasted cashews and tamari sauce are stirred in, giving savory depth and a satisfying crunch. Sesame seeds are sprinkled on top for an added nutty note. The result is a balanced vegetable dish with contrasting textures: tender onions and broccoli paired with crisp cashews and delicate sesame seeds.
Served over quinoa, noodles, or brown rice, this stir-fry provides a simple yet flavorful vegetarian option. The method uses minimal oil by substituting water for sautéing, highlighting fresh ingredients. Additional vegetables like mushrooms, zucchini, or bell pepper can be included for variety. The recipe notes preference for dry-roasted cashews to maximize flavor.
Ingredients
- 1 yellow onion small
- 3-4 cloves garlic
- 1 broccoli 10 oz. florets, about 4 cups, large head
- 1 Tbsp. ginger about a 1 inch piece, freshly grated
- 1 cup cashew roasted
- 2-3 Tbsp. tamari
- 1 tsp. sesame seeds (or more)
For serving (optional):
- brown rice
- quinoa
- noodles
Instructions
- Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)
- Meanwhile, thinly slice onion.
- In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
- Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into bite-sized florets.
- When onion is translucent, add garlic, ginger, and broccoli. Stir.
- Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. Be sure to keep an eye on it and add more water/broth as needed to keep the pan from drying out.
- Add cashews, tamari, and sesame seeds. (Start with 2 Tbsp. tamari and add more as desired.)
- Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
- Serve over a warm bed of rice or quinoa.
Notes
- Use dry roasted cashews for best flavor; avoid raw cashews in this recipe.
- Feel free to increase garlic and ginger beyond stated amounts for stronger aromatics.
- You can add other vegetables such as mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, or green onions to extend the dish.
- Nutrition estimates do not include optional serving grains like rice, quinoa, or noodles.
- Sauté onions using water or broth instead of oil to keep the dish light while still flavorful.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Potassium | 742mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 757IU | 15% |
| Vitamin C | 112mg | 124% |
| Calcium | 94mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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