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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


  • Begin cooking your rice or quinoa if using. (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 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 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.

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