Gingery Broccoli-Fry with Cashews Recipe

Introduction

This Gingery Broccoli-Fry with Cashews is a vibrant and flavorful vegetable stir-fry that combines the crunch of fresh broccoli and cashews with fragrant ginger and a hint of lime. It’s a quick, satisfying dish perfect for a healthy weeknight meal.

Ingredients

• 320g head of broccoli, stalks and florets separated
• 40g cashews, roughly chopped
• 1 tbsp sesame oil
• 15g ginger, finely sliced
• 1 small red onion, finely chopped
• 1 red pepper, deseeded and cut into thin strips
• 1 large carrot (160g), cut into thin strips
• 2 garlic cloves, thinly sliced
• 1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
• 1 tbsp tamari
• 1 lime, juiced and zested
• 7g chopped coriander, plus extra to serve
• 2 eggs, beaten

Instructions

1. Step 1: Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
2. Step 2: Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside.
3. Step 3: Heat the sesame oil in a pan over high heat and add the ginger, onion, red pepper, carrot, garlic, and chopped red chilli. Stir-fry for 2-3 minutes until starting to brown.
4. Step 4: Put a lid on the pan and cook the vegetables for another 2 minutes to soften.
5. Step 5: Add the prepared broccoli “rice” and 3 tablespoons of water. Stir-fry for 3 minutes until all the vegetables are tender.
6. Step 6: Pour in the tamari, lime juice and zest, and chopped coriander. Stir well to combine.
7. Step 7: Pour in the beaten eggs and stir-fry very briefly until just set.
8. Step 8: Serve the stir-fry topped with toasted cashews, extra coriander, and sliced red chilli if desired.

Tips & Variations

• For a vegan version, omit the eggs and add firm tofu or tempeh for extra protein.
• Try adding a splash of soy sauce or a pinch of chili flakes for extra heat and depth.
• Toast the cashews carefully to avoid burning and bring out their nutty flavor.
• Use fresh lime juice and zest for a bright, zesty finish that lifts the dish.

Storage

Store any leftover broccoli-fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat, adding a splash of water if needed to keep it moist. It’s best enjoyed fresh but reheats well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce can be used as a substitute, but tamari is gluten-free and has a richer flavor. Adjust the quantity to taste, as soy sauce can be saltier.

What can I substitute if I don’t have a food processor?

If you don’t have a food processor, finely chop the broccoli stalks and florets by hand to a rice-like consistency. It may take a bit longer but will still work well in the recipe.

Gingery Broccoli-Fry with Cashews Recipe

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★★★★★

4.9 from 95 reviews

• Author: Jake
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Gluten Free

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Description

This vibrant Gingery Broccoli-Fry with Cashews is a delightful and healthy stir-fry that combines finely chopped broccoli with crunchy cashews, fresh ginger, colorful vegetables, and a zesty lime dressing. Enhanced with tamari and eggs for added texture and flavor, this quick and tasty dish is perfect as a nutritious main or a side.

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Ingredients

Scale 1x2x3x

Vegetables and Nuts

• 320g head of broccoli, stalks and florets separated
• 40g cashews, roughly chopped
• 1 small red onion, finely chopped
• 1 red pepper, deseeded and cut into thin strips
• 1 large carrot (160g), cut into thin strips
• 15g ginger, finely sliced
• 2 garlic cloves, thinly sliced
• 1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
• 7g chopped coriander, plus extra to serve

Liquids and Seasonings

• 1 tbsp sesame oil
• 1 tbsp tamari
• 1 lime, juiced and zested

Other

• 2 eggs, beaten

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Instructions

1. Prepare Broccoli Rice: Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
2. Toast Cashews: Lightly toast the cashews in a wok or frying pan over medium heat until golden and fragrant. Remove and set aside on a plate.
3. Stir-Fry Vegetables: Heat sesame oil in the pan over high heat. Add the sliced ginger, finely chopped onion, red pepper strips, carrot strips, garlic, and chopped red chilli. Stir-fry for 2-3 minutes until the vegetables begin to brown.
4. Steam Vegetables: Cover the pan with a lid and cook the vegetables for another 2 minutes to steam and soften them slightly.
5. Add Broccoli and Water: Add the broccoli rice and 3 tablespoons of water to the pan. Stir-fry the mixture for 3 minutes until all vegetables are tender but still vibrant.
6. Season and Flavor: Pour in the tamari, lime juice, lime zest, and chopped coriander. Stir well to combine and distribute flavors evenly.
7. Cook Eggs: Pour the beaten eggs into the pan and stir-fry very briefly until just set, incorporating them throughout the vegetable mixture.
8. Serve: Transfer to serving plates and scatter the toasted cashews, extra coriander, and extra sliced red chilli over the dish as garnish. Serve immediately.

Notes

• Using broccoli stalks for the rice adds fiber and reduces waste.
• To make this dish vegan, omit the eggs or substitute with tofu scramble.
• If you don’t have tamari, soy sauce can be used as an alternative.
• Adjust the amount of chilli according to your spice preference.
• Serve with steamed rice or noodles for a complete meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian-inspired

Keywords: ginger broccoli stir-fry, broccoli rice, cashew stir-fry, gluten-free vegetable stir-fry, healthy Asian recipe, quick vegan-friendly stir-fry