Broccoli and Mushroom Stir Fry with Cashews
15 minutes·Serves 3–4
In this classic stir fry, cook the broccoli just enough to become tender without losing its crisp brightness. I love this dish with cashews but swap in any nuts you’re in the mood for. If you want more intensity, trade a red onion for the yellow one and double the amount of red pepper flakes. As with most good stir fries, this one is flexible enough to work with whatever’s in your fridge at the moment.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- ½ pound small mushrooms, sliced
- ½ teaspoon salt, divided, plus more to taste
- 1 small head broccoli, chopped
- 3 garlic cloves
- ¼ teaspoon red pepper flakes
- ¾-inch piece (2 teaspoons) fresh ginger, grated
- 1 cup cashews
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- Freshly ground black pepper
Serving suggestion
Chili paste
4 cups cooked brown rice or cauliflower rice
Instructions
- 1Heat the oil in a large skillet over medium heat for 1 minute. Add the onion and mushrooms, sprinkle with ¼ teaspoon salt, and sauté until the mushrooms soften and the onion becomes fragrant, 3 to 4 minutes.
- 2Add the broccoli, garlic, red pepper flakes, ginger, and the remaining ¼ teaspoon of salt. Cook, stirring often, until the broccoli becomes tender but remains crisp and green, about 3 minutes. If the veggies start sticking to the pot, add a little water.
- 3Stir in the cashews, vinegar, and soy sauce, and cook for 1 minute.
- 4Remove from the heat and sprinkle on a little salt and black pepper, to taste. Serve with some chili paste and rice.
Easy Ingredient Swaps
↔Light sesame oil for the olive oil
↔Red onion for the yellow onion
↔Broccolini for the broccoli
↔¼ teaspoon ground ginger for the fresh ginger
↔White wine vinegar for the rice vinegar
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