This Spicy Cashew Broccoli Stir Fry is a delicious blend of Asian flavors and is quick to serve. It’s made with a savory and spicy sauce that is absolutely lip smacking. This vegan entree is a beautiful and an aromatic dinner for any weeknight.
I like to eat a variety of food and so I prefer to cook every other night. This one comes in very handy quite frequently when I am short of time or just want something quick yet spicy. It’s great to serve for small gatherings as well and sometimes I like to carry it for my potlucks too.
This broccoli stir fry is quite popular among my friends and so I decided to finally click some pictures and share it with you here.
Ingredients for Spicy Cashew Broccoli Stir Fry
Low sodium soy sauce
Crushed black pepper
Raw cashew nuts
White sesame seeds
How to make this easy Broccoli Stir Fry
Firstly, I blanched broccoli florets. This helps in better digestion and cuts out the raw taste of this vegetable. Thereby making it more palatable. Therefore, I simply let it stand for 2 minutes in hot boiling water.
In my second step, I drained it and cooled it down to room temperature.
Thereafter, in a mixing bowl I combined some cornstarch and broccoli florets and mixed them with a spatula until each floret was well coated. Further, I kept it aside until ready to use.
Afterwards, I combined all the sauces and seasonings in a mixing bowl and whisked it thoroughly.
Next, I heated sesame oil in a wok and sauteed cashew nuts until golden.
Then, I sauteed the prepared broccoli florets in it until well coated with oil.
Later, I poured the spicy sauce mixture and mixed all the ingredients well.
Lastly, I stirred in white sesame seeds and served with cooked quinoa.
- It is important to make sure that broccoli florets are not too large in size. Or else it won’t cook evenly. Therefore, I would recommend to cut the florets to small-medium size.
- Even though we are not frying broccoli in this recipe but it is important to mix it with cornstarch to maintain its texture and flavor in the final outcome.
- Sesame oil plays an important role in this recipe to enhance the flavor. Hence, I would recommend you to use it instead of any other substitute oil.
- It is important to saute cashew nuts in oil first or else they become soft in the final entree. However, you can dry roast the nuts in a nonstick pan as well if you are on an oil free diet and then add them at the end of cooking.
Frequently asked questions:
How long does it last?
This entree tastes best when served immediately.
Can I make this dish without oil?
Yes, absolutely. I have explained the details in the recipe card under notes.
At what point should I add salt?
There is no need to add salt at any point because soy sauce makes it quite salty.
Can I use raw broccoli florets in this recipe?
I would recommend to follow the steps of blanching broccoli in this recipe. It helps in bringing out its flavor, texture and tenderness. Moreover, it becomes easy to digest as well.
What are the health benefits of broccoli?
Broccoli is a good source of vitamin K and C. It helps in building collagen which in turn helps in healing wounds. It also provides folate. It’s a super food vegetable and is loaded with fiber and antioxidant.
Is stir fry healthy?
Yes, because oil is used in small amount. Sometimes we can even make stir fries oil free. It’s a great way to include veggies in our diet. It is also the quickest mean to enjoy any meal.
Is Soy Sauce healthy?
Soy sauce definitely is high in sodium but it still can be enjoyed as part of a healthy diet in moderation. And because it is high in sodium, I have not added any extra salt in this recipe even when blanching broccoli florets.
If you get a chance to make this recipe then please leave your feedback in the comments below along with the rates. In addition, you may tag @kiipfit on Instagram as I love to see what’s cooking in your kitchen.
Spicy Cashew Broccoli Stir Fry
- In a big sauce pan bring water to boil (just
enough to cover broccoli in it). Add broccoli florets to it and turn it off.
Let broccoli florets stand in the hot boiling water for 2 minutes. Drain the
florets and let it cool for about 5 minutes until the steam subsides and is at
- Then, in a mixing bowl combine blanched broccoli
florets in ½ tbsp cornstarch. Mix it very well with a spoon so that each floret
is well coated with the cornstarch. Keep it aside.
- In another mixing bowl combine soy sauce,
sriracha sauce, dried garlic, ginger powder, crushed black pepper, remaining 1
tbsp cornstarch and maple syrup. Whisk it nicely so that all the ingredients
are well dissolved and there are no lumps. Keep it aside.
- Heat oil in a wok at high flame and saute cashew
nuts for 30 seconds or until they start to turn golden in color. (This will
make the nuts a bit crisp).
- Immediately add broccoli florets and saute
nicely until well coated with oil (about 1-2 minutes).
- Bring the flame to medium heat and pour the soy
sauce mixture to it. Quickly mix it so that each floret is well coated with the
soy sauce mixture very well.
- Lastly, stir in sesame seeds and serve
immediately with cooked quinoa or brown rice.
- Soy sauce will make this dish quite salty so there is no need to season it with additional salt. Therefore, try to use low sodium soy sauce for a balanced taste.
- To make it oil free: Follow until step 3. Then, heat a nonstick wok at medium flame and add soy sauce mixture, broccoli florets and dry roasted cashew nuts. Garnish and serve. (Calories 229).
- How to dry roast cashew nuts: Heat a nonstick pan and add cashew nuts to it. Keep sauteing continuously for few minutes until the nuts starts to turn golden in color. You may also Air Fry them at 350 degree for 3-4 minutes or until golden. Make sure to not burn the nuts or else the entree will taste a bit bitter.
- Feel free to use store bought dry roasted cashew nuts which is unsalted or else the entree would be too salty.
- I have provided step wise images in the post above for reference.