15-Minute Roasted Cashew & Broccoli Stir-Fry
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)
- 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*
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 florets and 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.
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.
Serving: 1servingCalories: 291kcalCarbohydrates: 44.5gProtein: 4.3gFat: 6.7gFiber: 5.5g