Broccoli, Cashew and Ginger Stir Fry

Charmaine Lu -
  • 320g broccoli, florets and stalk separated
  • 40g chopped cashews
  • 1 tbsp sesame oil
  • 15g sliced ginger
  • 1 red onion, chopped
  • 1 red capsicum, cut into strips
  • 1 carrot, cut into strips
  • 2 sliced garlic cloves
  • 1 red chilli, chopped
  • 1 tbsp tamari
  • 1 lime, juice and zest
  • 70g chopped coriander
  • Toss the broccoli stalks into a food processor and blitz to finely chop. Add the florets and blitz again to achieve a rice-like consistency. Meanwhile, toast the cashews in a wok and then set aside on a plate. Heat the oil in the wok and stir-fry the ginger, capsicum, onion, carrot, garlic and chilli for 2 mins, then pop a lid on and cook for 2 mins more.
  • Add the broccoli and 3 tbsp of water. Fry for 3 mins until everything is tender, then pour in the lime juice and zest, tamari and coriander. Stir fry for a few minutes, then serve with a scattering of cashews, some more coriander and a few slices of chilli.
10 mins
2 serving