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)
Ingredients
- 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
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