This easy lightened-up Broccoli Cashew Stir-Fry creates a satisfying 30-minute weeknight meal! A wholesome oil-free stir-fry with fresh flavors of garlic & ginger. (Vegan, fermented, oil-free)
Only seven simple ingredients and less than 30 minutes are all you require with this gratifying Cashew Broccoli Stir-Fry! We’ve enjoyed it a few times this winter, and so I wanted to discuss. The idea was to recreate a lightened-up, whole food, plant-based version of broccoli & chicken . Employing tender, crunchy cashews instead of poultry (or even tofu, tempeh, etc.) brings lovely texture and flavor.
Quinoa is a great pairing because it finishes cooking directly around the exact same period as the stir-fry. Brown rice (also a lovely pairing) typically requires a little more time to prepare, so feel free to cook it ahead or start it somewhat sooner than the stir-fry.
I believe this is the only stir-fry I make with no separate”stir-fry sauce” The two to keep it simple, and we discover there is lots of flavor from the onion-garlic-ginger combination and light coating of tamari. In case you have a favorite skillet, by all means, adapt the recipe to include it! (You will find similar tastes in this effortless Teriyaki Sauce in case you’d like to give a whirl too.) I hope you enjoy it!
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest
Please, if you recreate this Broccoli Cashew Stir-Fry Easy Salad Recipe, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Chickpea Avocado Sandwich
- Vegan Avocado Pesto Pasta Diet Plan Recipe
- Easy Taco Salad Vegan Recipe
- Slow Cooker Honey Garlic Chicken
- Crunchy Cashew Thai Quinoa Salad (vegan & gluten-free)
- Healthy Summer Broccoli Salad
Broccoli Cashew Stir-Fry
- 1 small-onion
- 3-4 cloves garlic
- 1 large-head-broccoli (10 oz. florets, about 4 cups)
- 1 inch piece-ginger (1 Tbsp. grated)
- 1 cup roasted-cashews
- 2-3 Tbsp tamari (or soy sauce)
- Sesame seeds for topping
- Brown rice, quinoa, noodles, etc.
- Begin cooking your rice or quinoa (or do this ahead of time, so it’s ready to go.)
- Meanwhile, thinly slice the onion.
- In a large skillet over med-high heat, sauté onion for 8-10 minutes. (I use water/broth for no-oil sauté method.)
- Meanwhile, mince garlic, grate ginger (peeled if desired), and cut broccoli into florets.
- When the 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. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
- Add cashews and tamari. (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 sprinkled with sesame seeds over a warm bed of rice or quinoa.
- I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) I’ve tested it with raw and for my preference, it’s not nearly the same. Roasted adds another beautiful layer of flavor I highly recommend!
- I really love garlic & ginger, so I usually add a little more than what’s noted above – feel free to do the same if you’re similar!
- The recipe is cashew-heavy, but you could easily cut them back and give it a try with other variations/additions: mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
- For gluten-free, use tamari.