This healthy Broccoli Cashew Stir-Fry is oil-free and bursting with the fresh flavors of ginger and garlic. Make this protein-rich recipe for breakfast, lunch, or dinner.


1 small yellow onion

3-4 cloves of garlic

1 large head of broccoli (10 oz. florets, about 4 cups)

1 Tbsp. freshly grated ginger (about a 1-inch piece)

1 cup roasted cashews*

2-3 Tbsp. tamari (or soy sauce)

Sesame seeds for topping


Brown rice, quinoa, noodles.


Prepare rice, quinoa, noodles

Thinly slice the onion.

In a large skillet, sauté onion for 8-10 minutes over medium-high heat. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

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, quinoa, or noodles.


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