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 minutes mins
Cook Time15 minutes mins
Total Time25 minutes 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.