Broccoli Cashew Stir-Fry vegan

Ingredients

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  3 cloves, minced or 9g

• Broccoli

  Leaves, raw

  100g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Cashews

  Raw, Organic - Sage Valley

  100g

• Soy sauce

  Regular sodium, Shoyu

  200g

• Sesame seeds

  Seeds, whole, dried

  100g

• Brown rice

  Long-grain, raw

  100g

Directions

1. Begin cooking your rice or quinoa if using. (Or do this ahead of time so it's ready to go.)
2. Meanwhile, thinly slice onion.
3. In a large skillet over medium-high heat, saute onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil saute method, adding more as needed.)
4. Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.
5. When onion is translucent, add garlic, ginger, and broccoli. Stir.
6. Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
7. Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
8. Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
9. Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.
10. Recipe by: Kaitlin - The Garden Grazer (source: https://www.thegardengrazer.com/broccoli-cashew-stir-fry/)

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