Simple helped up Broccoli Cashew Stir-Fry makes a delightful 30-minute weeknight feast! A solid sans oil pan sear with new kinds of garlic and ginger. (Veggie lover, sans gluten, sans oil)
Only 7 basic fixings, and under 30 minutes is all you requirement for this fantastic Cashew Broccoli Stir-Fry! We've appreciated it a few times this winter so I needed to share. The thought was to reproduce a helped up, entire nourishment, plant-based adaptation of chicken and broccoli pan sear. Utilizing delicate, crunchy cashews instead of chicken (or even tofu, tempeh, and so on.) brings awesome surface and flavor.
Quinoa is an incredible matching since it gets done with cooking directly around a similar time as the pan fried food. Darker rice (additionally an exquisite blending) ordinarily takes somewhat longer to cook so don't hesitate to cook it ahead of time or begin it somewhat sooner than the sautéed food.
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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.
For gluten-free, use tamari.
For more detail : bit.ly/2OVGCqN
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