BROCCOLI CASHEW STIR-FRY #DINNER #VEGETARIANRECIPE
Simple helped up Broccoli Cashew Stir-Fry makes a wonderful 30-minute weeknight dinner! A sound without oil pan sear with new kinds of garlic and ginger. (Veggie lover, without gluten, sans oil)
Only 7 basic fixings, and under 30 minutes is all you requirement for this delightful Cashew Broccoli Stir-Fry! We've delighted in it a few times this winter so I needed to share. The thought was to reproduce a helped up, entire sustenance, plant-based rendition of chicken and broccoli pan sear. Utilizing delicate, crunchy cashews instead of chicken (or even tofu, tempeh, and so on.) brings great surface and flavor.
Quinoa is an incredible matching since it completes the process of cooking directly around a similar time as the sautéed food. Dark colored rice (additionally a stunning matching) ordinarily takes somewhat longer to cook so don't hesitate to cook it ahead of time or begin it somewhat sooner than the pan fried food.
I think this is the main sautéed food I make without a different "pan sear sauce". Both to keep it straightforward, and we discover there's a lot of flavor from the onion-garlic-ginger mix and light covering of tamari. In the event that you have a most loved pan fried food sauce, by all methods adjust the formula to incorporate it! (There are comparative flavors in this simple Teriyaki Sauce on the off chance that you'd like to give that a spin too.) Hope you appreciate!
Simple, helped up Broccoli Cashew Stir-Fry makes a delightful 30-minute weeknight feast! A sound sans oil pan sear with crisp kinds of garlic and ginger.
Ingredients
1 small onion
3-4 cloves garlic
1 large head broccoli (10 oz. florets, about 4 cups)
1 inch piece ginger (1 Tbsp. grated)
1 cup roasted cashews*
2-3 Tbsp. tamari (or soy sauce)
Sesame seeds for topping
For Serving
Brown rice, quinoa, noodles, etc.
Instructions
Begin cooking your rice or quinoa (or do this ahead of time so it’s ready to go.)
Meanwhile, thinly slice onion.
In a large skillet over med-high heat, sauté onion for 8-10 minutes. (I use water/broth for no-oil sauté method.)
Meanwhile, mince garlic, grate ginger (peeled if desired), and cut broccoli into florets.
When onion is translucent, add garlic, ginger, and broccoli. Stir.
Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.
Notes
*I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) I’ve tested it with raw and for my preference, it’s not nearly the same. Roasted adds another beautiful layer of flavor I highly recommend!
I really love garlic & ginger, so I usually add a little more than what’s noted above – feel free to do the same if you’re similar!
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 gluten-free, use tamari.
Fore more detail : http://bit.ly/2YD3w6w
