Broccoli Cashew Stir-Fry

This Broccoli and Cashew stir-fry is very nutritious and filling, however


I was wondering if it is heart healthy to eat so many cashews in one meal? Turns cashews do no harm, and may do some good: Consumption of cashew nuts does not influence blood lipids or other markers of cardiovascular disease in humans: a randomized controlled trial - ScienceDirect  

BROCCOLI CASHEW STIR-FRY

INGREDIENTS

FOR SERVING (OPTIONAL): Quinoi, Brown Rice, etc.

  • 1 small yellow onion
  • 3-4 cloves garlic
  • 4 cups broccoli florets
  • 1 Tbsp. freshly grated ginger
  • 1 cup roasted cashews
  • 2-3 Tbsp. tamari
  • 1 tsp. sesame seeds (or more)

METHOD

1. Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to

go.)

2. Meanwhile, thinly slice onion.

3. In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3

Tbsp. water/broth for no-oil sauté method, adding more as needed.)

4. Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut

broccoli into bite-sized florets.

5. When onion is translucent, add garlic, ginger, and broccoli. Stir.

6. Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes,

stirring occasionally. Be sure to keep an eye on it and add more water/broth as

needed to keep the pan from drying out.

7. Add cashews, tamari, and sesame seeds. (Start with 2 Tbsp. tamari and add more

as desired.)

8. Serve over quinoi or brown rice.

Recipe Credit: Broccoli Cashew Stir-Fry (Easy!) - The Garden Grazer



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