Looking for a quick, nutritious dinner that’s packed with flavor? This Broccoli and Cashew Stir-Fry has become my go-to recipe for busy weeknights. It combines crispy broccoli florets with protein-rich cashews in a savory sauce that’ll make you forget about takeout. The best part? It comes together in just minutes, making it perfect for those evenings when you want something delicious but don’t have hours to spend in the kitchen.
Ingredients
- 4 cups fresh broccoli florets
- 1 cup raw cashews
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce (or tamari for gluten-free option)
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- 1 red bell pepper, sliced (optional)
- 2 green onions, chopped
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add cashews and toast for 2-3 minutes until golden brown. Remove and set aside.
- In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add broccoli florets and bell pepper (if using). Stir-fry for 3-4 minutes until broccoli turns bright green.
- Mix soy sauce, sesame oil, cornstarch, and water in a small bowl.
- Pour sauce mixture over vegetables and stir to coat evenly.
- Return cashews to the pan and cook for another 2 minutes until sauce thickens.
- Garnish with green onions and serve hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4
Recipe Notes
- For extra-crispy broccoli, blanch it in boiling water for 1 minute before stir-frying.
- Don’t overcrowd the pan – this ensures your vegetables get nicely browned instead of steamed.
- Store leftover cashews in an airtight container to maintain freshness.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For added protein, feel free to include tofu, chicken, or shrimp.
- If you prefer a spicier dish, add red pepper flakes or a drizzle of sriracha sauce.
- Make sure your pan is hot before adding ingredients – this is key for a proper stir-fry.
This Broccoli and Cashew Stir-Fry can be served over rice or noodles, making it a complete meal. The leftovers keep well in the refrigerator for up to 3 days, though the cashews may lose some of their crunch. For meal prep, consider storing the toasted cashews separately and adding them just before serving.
Broccoli and Cashew Stir-Fry
Ingredients
- 4 cups fresh broccoli florets
- 1 cup raw cashews
- 3 cloves garlic minced
- 1 tablespoon ginger finely grated
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- ¼ cup water
- 1 red bell pepper sliced (optional)
- 2 green onions chopped
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat.
- Add cashews and toast for 2-3 minutes until golden brown. Remove and set aside.
- In the same pan, add garlic and ginger. Stir-fry for 30 seconds until fragrant.
- Add broccoli florets and bell pepper (if using). Stir-fry for 3-4 minutes until broccoli turns bright green.
- Mix soy sauce, sesame oil, cornstarch, and water in a small bowl.
- Pour sauce mixture over vegetables and stir to coat evenly.
- Return cashews to the pan and cook for another 2 minutes until sauce thickens.
- Garnish with green onions and serve hot.
