This cashew broccoli stir-fry is AMAZING. If you have fond memories of Chinese take out like I do, you’ll definitely love this homemade version.
I originally intended to make this recipe with sliced almonds but after thinking back on all the cashew chicken I used to order (when I was a meat eater) in Manhattan’s Chinatown while in college, I changed my mind. I’ve had an obsession with Chinese takeout since I was a kid. If you’re ever lucky enough to eat in Chinatown, check out the Excellent Dumpling House on Lafayette. Don’t let the lack of decor or the dismissive waiters throw you off, it’s all part of the authentic Chinatown experience. Make sure and order the vegetable dumplings, they’re amazing!
Although this is not takeout Chinese, it’s probably way healthier. For this cashew broccoli stir-fry, I used organic frozen broccoli (they’re a little quicker to cook but you can also use fresh) and roasted (but unsalted) cashews. You can also use raw cashews but the recipe won’t taste as smoky.
The key to this dish is to not overcook the broccoli. Use medium heat and stir very often to avoid overcooking and sogginess.
This is a super tasty dish that’s suitable for a variety of diets. It’s healthy, easy to make, and so delicious that it will even appeal to your kids. Try this recipe today and tag #the20minutekitchen on Instagram!
Cashew Broccoli Stir-fry
A tasty vegan stir-fried broccoli dish with cashews!
- 2 cups broccoli, thawed
- 2 tbsp water
- 2 tbsp neutral oil (like grapeseed)
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 2 tbsp roasted unsalted cashews
- 2 tbsp tamari
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
Place 2 tbsp oil in a wok and combine broccoli with garlic and ginger.
Add 2 tbsp water and stir often until broccoli is cooked (about 5-7 minutes).
Add remaining ingredients and cook (while stirring) for another minute.
Top off with sesame seeds and serve with rice.