25-Minute Broccoli Cashew Stir-Fry
This 25-minute broccoli cashew stir-fry pairs crisp-tender vegetables and toasted cashews with a glossy garlic-ginger sauce. Serve over rice for dinner.
By Nora Bellweather ·
Recipe
25-Minute Broccoli Cashew Stir-Fry
By Nora Bellweather · Asian-inspired
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Ingredients
- 1½ lb broccoli, florets and tender stems
- 1 large red bell pepper, stemmed and seeded
- ¼ cup reduced-sodium soy sauce
- ½ cup water, for the sauce
- 2 tbsp maple syrup
- 1 tbsp unseasoned rice vinegar
- 1 tbsp cornstarch
- ¼ tsp crushed red pepper flakes
- 1 cup raw unsalted cashews
- 2 tbsp neutral cooking oil, such as canola or avocado oil
- ¼ cup water, for steaming the broccoli
- 3 clove garlic, minced
- 1 tbsp finely grated fresh ginger
- 3 cup warm cooked rice, for serving
Method
- 1
Prepare the vegetables: cut the broccoli into 1-inch florets, peel and thinly slice the tender stems, and cut the bell pepper into 1/2-inch-wide strips. Dry the vegetables well.
- 2
Whisk the soy sauce, 1/2 cup sauce water, maple syrup, rice vinegar, cornstarch, and red pepper flakes in a small bowl until no cornstarch lumps remain.
- 3
Toast the cashews in a dry, deep 12-inch skillet over medium heat for 3–4 minutes, stirring frequently, until golden in spots. Transfer them to a bowl.
- 4
Heat the oil in the same skillet over medium-high heat, then stir-fry the broccoli and bell pepper for 4 minutes, until the vegetables have a few browned edges.
- 5
Pour the remaining 1/4 cup water into the skillet and immediately cover with a lid. Steam for 2–3 minutes, until the broccoli is bright green and a fork enters the stems with slight resistance.
- 6
Uncover and cook for 30–60 seconds, stirring, until any pooled water has evaporated.
- 7
Stir in the garlic and ginger for 30 seconds, until fragrant but not browned.
- 8
Whisk the sauce again and pour it into the skillet. Stir for 1–2 minutes, until bubbling, glossy, and thick enough to lightly coat the vegetables.
- 9
Fold in the toasted cashews just until coated, then remove the skillet from the heat.
- 10
Divide the warm cooked rice among four bowls and spoon the stir-fry over the top.
The story behind it
Bright broccoli, golden cashews, and red bell pepper come together in a glossy garlic-ginger sauce. A quick covered steam cooks the broccoli stems without letting the florets turn soft. Have cooked rice ready, and dinner is on the table in 25 minutes.
A quick stir-fry with plenty of crunch
This broccoli cashew stir-fry uses a wide skillet rather than requiring a wok. Direct contact with the hot pan gives the vegetables a few browned edges, while a brief covered steam helps the broccoli cook evenly. The sauce goes in near the end, so it coats the vegetables instead of reducing before they are ready.
Cut the broccoli into small, even pieces. Florets about 1 inch wide cook quickly enough for this timing. The stems are useful, too: peel away any tough outer skin and slice the tender centers thinly. Dry the vegetables after washing so excess water does not dilute the sauce.
Ingredient swaps that work
- Cashews: Unsalted roasted cashews can replace raw cashews. Skip the dry-toasting step and add them near the end. For a nut-free variation, try roasted pumpkin seeds and check other ingredient labels as needed.
- Bell pepper: Use any color you have, or substitute thinly sliced carrots. Keep the pieces small so they cook alongside the broccoli.
- Soy sauce: Use gluten-free tamari if needed. Reduced-sodium soy sauce gives you more control over the finished seasoning.
- Maple syrup: An equal amount of packed brown sugar works here. Whisk until the sugar dissolves.
- Serving base: Cooked brown rice, white rice, or noodles all work. Start with leftovers or microwave rice to keep the full meal within 25 minutes.
Make-ahead and storage
Cut the vegetables and mix the sauce up to a day ahead. Refrigerate them separately, and leave the cashews in a sealed container at room temperature. Stir the sauce thoroughly before cooking because cornstarch settles as it sits.
Refrigerate leftovers in an airtight container within 2 hours and use within 4 days. Reheat in a skillet over medium heat with a splash of water, stirring until hot throughout. The sauce will loosen as it warms. Store extra cashews separately if you want to add fresh crunch after reheating.
Frequently asked questions
Can I use frozen broccoli?
Yes, although the texture will be softer. Thaw and drain it well first. Skip the covered steaming stage and cook uncovered until excess moisture has evaporated before adding the garlic and ginger.
Why is my sauce too thick?
Cornstarch thickens quickly in a hot skillet. Stir in water, 1 tablespoon at a time, until the sauce lightly coats the vegetables rather than sitting in thick patches.
Can I add tofu?
Yes. Fold in cooked tofu with the cashews. Bake or pan-fry it separately, or use leftover cooked tofu to preserve the quick cooking time.
Can I leave out the heat?
Absolutely. Omit the red pepper flakes for a mild sauce. Anyone who wants more heat can add flakes to their own serving.
Serve right away while the broccoli is bright and the cashews still have crunch. A bowl of warm rice catches every bit of the garlic-ginger sauce.
