Spicy Cashew Broccoli Stir Fry

a 45 degree angle view of cashew broccoli stir fry.

Spicy Cashew Broccoli Stir Fry

This Asian flavored Spicy Cashew Broccoli Stir Fry is easy to bring together and takes about 20 minutes to serve. Its salty, savory and a satisfying comfort weeknight entrée.

Course Main Course

Cuisine Asian

Keyword asian broccoli stir fry, broccoli stir fry, cashew broccoli stir fry, how to make cashew and broccoli stir fry, vegan broccoli stir fry

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 294kcal

Author Gunjan

Ingredients

3 cups broccoli florets
1/2 tbsp cornstarch
1/4 cup low sodium soy sauce
2 tbsp vegetable broth
2 tbsp sriracha sauce
1 tsp dried garlic
1 tsp ginger powder
1/2 tsp crushed black pepper
2 tsp pure maple syrup
2 tbsp sesame oil
1/4 cup raw cashew nuts (whole)
1 tbsp white sesame seeds

Instructions

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
room temperature.
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, vegetable broth, sriracha sauce, dried garlic, ginger powder, crushed black pepper 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 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.

Video

Notes

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.
Make sure to cut the broccoli florets into bite size and not too large.
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 164).
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 entrée will taste a bit bitter.
Feel free to use store bought dry roasted cashew nuts which is unsalted or else the entrée would be too salty.
This tastes best when served the same day. However, the leftovers can be refrigerated to be used the next day. Since, it has cornstarch the entrée would absorb any extra liquid. So warm it well.
This is spicy, salty and savory in taste so its best to serve with plain rice or quinoa.

Nutrition