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Broccoli Cashew Stir-Fry

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)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: main dish
Cuisine: Asian, gluten free, low carb, oil free, vegan
Servings: 3
Calories: 290kcal
Author: Feodora Nastashia


  • 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

For Serving

  • 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.