15-Minute Healthy Broccoli Cashew Stir-Fry

This easy lightened-up 15-Minute Healthy Broccoli Cashew Stir-Fry a satisfying 15-minute weeknight meal! A healthy oil-free stir-fry with fresh flavors of garlic & ginger. (Vegan, gluten-free, oil-free)

All you need is 7 simple ingredients, and less than 20 minutes to make this satisfying Cashew Broccoli Stir-Fry! We’ve enjoyed it several times this winter so I wanted to share.

I love a good stir-fry…alright!  You basically just ‘chuck’ some ingredients, fry ’em up with some condiments, and voila, you have a dinner! What’s really cool, is they normally come together in under 20 minutes, making them a perfect weekday dinner choice.

How To Make Cashew Broccoli Stir-Fry:

You will need the following ingredients:

1. Broccoli
2. Cashews
3. Onion, Ginger, Garlic
4. Noodles
5. Soy Sauce

Bring a pan of water to a boil, then add the noodles + the broccoli. Cook for 6-7 minutes until the noodles are done and the broccoli is fork-tender.
Meanwhile, toast the cashew nuts in a pan, or roast them in the oven.

Heat a wok with some vegetable stock ( 5-6 tbsp ) for an oil-free option and add the sliced onions, minced garlic, and ginger. Cook for 4-5 minutes. Add the soy sauce and cook for 1 minute.
Then add the strained broccoli and noodles to the pan. Stir it all together and take off the heat.
Serve sprinkled with cashew nuts, sesame seeds, and sliced scallions.

(See the full recipe below)

Do let me know how you found this 15-Minute Healthy Broccoli Cashew Stir-Fry if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

15-Minute Roasted Cashew & Broccoli Stir-Fry

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This easy lightened-up Broccoli Cashew Stir-Fry makes a satisfying 20-minute weeknight meal! A healthy oil-free stir-fry with fresh flavors of garlic & ginger. (Vegan, gluten-free, oil-free)

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Chinese

Servings 3

Calories 291 kcal

Ingredients

  

1x2x3x

• 1 small onion - sliced
• 3 cloves of garlic - minced
• 1 thumb of ginger - minced
• 3 nests of rice noodles or any noodles you like, you can also use cooked quinoa, brown rice, etc.
• 2-3 tbsp of soy sauce or tamari for a GF option
• 1 large head broccoli 10 oz. florets about 4 cups
• 1 cup/150g roasted cashews*

Instructions

 

• Bring a pan of water to a boil, then add the noodles + the broccoli. Cook for 6-7 minutes until the noodles are done and the broccoli is fork-tender.
• Meanwhile, toast the cashew nuts in a pan, or roast them in the oven.
• Heat a wok with some vegetable stock ( 5-6 tbsp ) for an oil-free option and add the sliced onions, minced garlic, and ginger. Cook for 4-5 minutes. Add the soy sauce and cook for 1 minute.
• Then add the strained broccoli and noodles to the pan. Stir it all together and take off the heat.
• Serve sprinkled with cashew nuts, sesame seeds, and sliced scallions.

Video

Notes

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 a gluten-free version, use tamari instead of soy sauce.

Store the leftovers in the fridge for up to 3 days.

Nutrition

Serving: 1servingFiber: 5.5gCalories: 291kcalFat: 6.7gProtein: 4.3gCarbohydrates: 44.5g

Keyword asian, glutenfree, healthy, lunch, maincourse, oilfree, stifry, vegan

Tried this recipe?Let us know how it was!