——————–Ingredients——————
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
——————Instructions—————–
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.
When onion is translucent, add garlic, ginger, and broccoli. Stir.
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.)
Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.
——————–Notes——————-
*Cashews: I don’t recommend raw cashews for this recipe. (I use organic dry roasted/salted.) Roasted adds another beautiful layer of flavor I highly recommend.
Garlic + ginger: I love these flavors, so I usually add a little more than what’s noted. Feel free to do the same if you’re similar.
Veggies: The recipe is cashew-heavy, but you could easily reduce them and include other additions. Mushrooms, zucchini, snow peas, bok choy, carrots, bell pepper, tofu, green onions, etc.
For gluten-free: Use tamari.
Estimated nutritional content calculated without the rice/quinoa/noodles for serving