Stir-Fried Broccoli and Mushrooms with Cashews recipe
Stir-Fried Broccoli and Mushrooms with Cashews is a quick and healthy dish featuring tender-crisp broccoli, savory mushrooms, and crunchy cashews tossed in a flavorful sauce. Perfect as a side dish or main course when served over rice or noodles, this recipe balances textures and flavors for a satisfying meal.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4
Ingredients:
Vegetables:
2 cups broccoli florets
1 cup mushrooms (button, cremini, or shiitake), sliced
1 small onion, thinly sliced (optional)
1 red bell pepper, thinly sliced (optional)
Cashews:
1/2 cup roasted unsalted cashews
Sauce:
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (or hoisin sauce for vegetarian)
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp sugar or honey (optional)
1/4 cup water or vegetable broth
1 tsp cornstarch
Other Ingredients:
2 tbsp olive oil
2 cloves garlic, minced
1 tsp ginger, minced (optional)
Instructions:
Prepare Sauce:
In a small bowl, mix soy sauce, oyster sauce, rice vinegar, sesame oil, sugar (if using), and cornstarch with water. Set aside.
Toast Cashews:
In a dry skillet, toast cashews over medium heat until golden and fragrant. Set aside.
Stir-Fry Vegetables:
Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add garlic (and ginger, if using) and sauté until fragrant.
Add broccoli and mushrooms (and other vegetables if using). Stir-fry for 4-5 minutes until broccoli is tender but still crisp.
Combine:
Push vegetables to one side of the pan, add the remaining 1 tbsp oil, and pour in the sauce. Stir until thickened.
Mix the vegetables into the sauce and cook for 1-2 minutes.
Add Cashews:
Toss in toasted cashews and mix well. Remove from heat.
Serve:
Serve immediately over steamed rice, noodles, or as a standalone dish.
Notes:
Vegetable Variety: Feel free to add carrots, snap peas, or baby corn for extra color and nutrition.
Cashews: Use roasted cashews for a nutty crunch, but avoid salted cashews to control sodium levels.
Mushrooms: Shiitake mushrooms add a meaty texture and bold flavor.
Soy Sauce Substitution: Use low-sodium soy sauce to reduce saltiness.
Make-Ahead: Prepare the sauce in advance for quicker assembly during busy nights.
Tips:
Blanch Broccoli: For brighter color and faster cooking, blanch broccoli in boiling water for 1 minute before stir-frying.
High Heat: Stir-frying requires high heat to keep vegetables crisp. Avoid overcrowding the pan to prevent steaming.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to maintain texture.
Nutritional Boost: Add tofu, chicken, or shrimp for extra protein.
Spice It Up: Add red pepper flakes or a splash of chili oil for heat.
Q&A
Q: Can I use frozen broccoli?
A: Yes, but thaw and pat dry before stir-frying to avoid excess water.
Q: Can I make it nut-free?
A: Replace cashews with sunflower seeds or omit them altogether.
Q: What can I serve with this dish?
A: Pair it with jasmine rice, quinoa, or lo mein noodles.
Q: Can I use other nuts?
A: Absolutely! Almonds or peanuts work well as alternatives.
Q: How do I prevent soggy vegetables?
A: Cook vegetables over high heat in batches if necessary, and avoid adding too much sauce at once.
Q: Is this dish vegan?
A: Yes, if you replace oyster sauce with hoisin or another vegan alternative