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Broccoli Stir Fry in a serving plate with a side of cooked quinoa

Spicy Cashew Broccoli Stir Fry

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.
Course Main Course
Cuisine Asian
Keyword asian broccoli stir fry, broccoli stir fry, cashew broccoli stir fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Calories 350kcal
Author Gunjan


  • 3 cups broccoli florets
  • 1 1/2 tbsp cornstarch
  • 1/2 cup low sodium soy sauce
  • 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


  • 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,
    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. 


Calories: 350kcal | Carbohydrates: 24g | Protein: 14g | Fat: 23g | Saturated Fat: 2g | Sodium: 2516mg | Potassium: 601mg | Fiber: 5g | Sugar: 8g | Vitamin A: 850IU | Vitamin C: 131mg | Calcium: 122mg | Iron: 3mg