1 small yellow onion
3-4 cloves garlic
1 large head broccoli (10 oz. florets, about 4 cups)
1 Tbsp. freshly grated ginger (about a 1 inch piece)
1 cup roasted cashews*
2-3 Tbsp. tamari (or soy sauce)
Sesame seeds for topping
Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)
Meanwhile, thinly slice onion.
In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.