Broccoli Cashew Stir-Fry

INGREDIENTS

• 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.

INSTRUCTIONS

• Begin cooking your rice or quinoa (or do this ahead of time so it’s ready to go.)
• Meanwhile, thinly slice 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 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.

NOTES

*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.
This articel and recipe adopted from this site