Gingery Broccoli-Fry with Cashews Recipe

Introduction

This Gingery Broccoli-Fry with Cashews is a vibrant and flavorful vegetarian dish that’s both nutritious and satisfying. With crunchy cashews, fresh lime, and a zingy ginger kick, it’s perfect as a light meal or a side dish.

Ingredients

• 320g head of broccoli, stalks and florets separated
• 40g cashews, roughly chopped
• 1 tbsp sesame oil
• 15g ginger, finely sliced
• 1 small red onion, finely chopped
• 1 red pepper, deseeded and cut into thin strips
• 1 large carrot (160g), cut into thin strips
• 2 garlic cloves, thinly sliced
• 1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
• 1 tbsp tamari
• 1 lime, juiced and zested
• 7g chopped coriander, plus extra to serve
• 2 eggs, beaten

Instructions

1. Step 1: Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
2. Step 2: Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside.
3. Step 3: Heat the sesame oil in a pan over high heat. Add the ginger, onion, red pepper, carrot, garlic, and chopped chilli. Stir-fry for 2–3 minutes until they start to brown, then cover with a lid and cook for another 2 minutes.
4. Step 4: Add the prepared broccoli rice and 3 tablespoons of water. Stir-fry for 3 minutes until all the vegetables are tender.
5. Step 5: Pour in the tamari, lime juice, lime zest, and chopped coriander. Stir well to combine.
6. Step 6: Pour in the beaten eggs and stir-fry very briefly, just until the eggs are set.
7. Step 7: Serve topped with the toasted cashews, extra coriander, and sliced red chilli if you like a bit more heat.

Tips & Variations

• Swap cashews for toasted almonds or peanuts for a different nutty flavor.
• Add a splash of soy sauce instead of tamari for a slightly different savory note.
• For a vegan option, omit the eggs or use a plant-based egg substitute.
• If you like it spicier, keep the seeds in the chilli or add extra fresh chopped chilli while cooking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. The cashews are best added fresh before serving to keep their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, using tamari, which is typically gluten-free, makes this dish safe for gluten intolerance. Just ensure your tamari brand specifies gluten-free.

What can I use if I don’t have a food processor?

You can finely chop the broccoli stalks and florets by hand, though it will take a little extra time to achieve the rice-like texture.

Gingery Broccoli-Fry with Cashews Recipe

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★★★★★

5 from 145 reviews

• Author: Hailey
• Total Time: 27 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

A vibrant and flavorful gingery broccoli fry featuring finely chopped broccoli ‘rice’ stir-fried with crisp vegetables, aromatic ginger, and spicy chili, finished with a zesty lime dressing and crunchy toasted cashews. This quick and healthy stir-fry is perfect as a light meal or side dish.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 320g head of broccoli, stalks and florets separated
• 40g cashews, roughly chopped
• 1 tbsp sesame oil
• 15g ginger, finely sliced
• 1 small red onion, finely chopped
• 1 red pepper, deseeded and cut into thin strips
• 1 large carrot (160g), cut into thin strips
• 2 garlic cloves, thinly sliced
• 1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
• 1 tbsp tamari
• 1 lime, juiced and zested
• 7g chopped coriander, plus extra to serve
• 2 eggs, beaten

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Instructions

1. Prepare Broccoli Rice: Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to break them down to a rice-like texture, setting the stage for a vegetable base with a satisfying bite.
2. Toast Cashews: Lightly toast the roughly chopped cashews in a wok or frying pan over medium heat until golden and fragrant. Remove and set aside on a plate to keep crispy for garnish.
3. Stir-Fry Vegetables: Heat sesame oil in a pan over high heat. Add finely sliced ginger, chopped red onion, red pepper strips, carrot strips, sliced garlic, and chopped red chili. Stir-fry for 2-3 minutes until the vegetables begin to brown slightly. Cover with a lid and cook for an additional 2 minutes to soften and meld the flavors.
4. Cook Broccoli Rice: Add the broccoli rice to the pan along with 3 tablespoons of water. Stir-fry continuously for 3 minutes until all vegetables are tender but retain some texture.
5. Add Flavorings: Pour in the tamari, lime juice and zest, and chopped coriander. Stir everything well to combine bright, zesty, and herbal notes throughout the dish.
6. Set the Eggs: Pour the beaten eggs into the pan and stir-fry briefly just until the eggs set, coating the vegetables lightly and adding richness.
7. Serve: Plate the gingery broccoli fry topped with toasted cashews, extra chopped coriander, and additional sliced chili if desired to add crunch and a fresh spicy kick.

Notes

• Using a food processor to make broccoli rice ensures a quick, even texture reminiscent of traditional fried rice.
• Adjust the amount of chili according to your preferred spice level.
• For a nuttier flavor, you can substitute sesame oil with peanut oil or vegetable oil.
• Make sure not to overcook the eggs; they should just set to maintain a soft texture.
• This dish pairs well with steamed rice or can be enjoyed on its own for a low-carb option.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian Fusion

Keywords: broccoli fry, broccoli rice, stir-fry broccoli, gingery vegetables, cashew stir fry, healthy vegetable stir fry, quick weeknight meal