Broccoli, Ginger and Cashew Stir Fry

Name: Broccoli, Ginger and Cashew Stir Fry Recipe
Yield: 4
Ingredients: 3 Tablespoons sesame oil; 1 medium re onion chopped; 2 medium cloves garlic finely chopped; 2-inch piece peeled ginger root minced (1 Tablespoon); 1 medium red bell pepper stemmed seeded and chopped; 1 Tablespoon Bragg Liquid Aminos (if you are not cooking vegan substitute tamari or low-sodium soy sauce; Dash cayenne pepper; 1 tablespoon Thai red or green curry paste (optional)

Number of Servings: 4

Ingredients

3 Tablespoons sesame oil1 medium re onion, chopped2 medium cloves garlic, finely chopped2-inch piece peeled ginger root, minced (1 Tablespoon)1 medium red bell pepper, stemmed, seeded and chopped1 Tablespoon Bragg Liquid Aminos (if you are not cooking vegan, substitute tamari or low-sodium soy sauceDash cayenne pepper1 tablespoon Thai red or green curry paste (optional)

Directions

Heat a wok or skillet over medium heat. When it is quite hot, add the oil and swirl to coast the surface. Add the onion, garlic, ginger and red bell pepper; stir-fry for a few minutes, until the ingredients are fragrant yet still crisp. Use a slotted spoon to transfer them to a bowl.

Increase the heat to medium-high. Add the broccoli and stir fry for 8 to 10 minutes, then reduce the heat to low; return the vegetable mixture to the wok or skillet and add the cashew pieces, Bragg Liquid Aminos, cayenne pepper and Thai curry paste, if using. Stir to incorporate, then cover and cook undisturbed for 5 minutes.

Divide among individual plates. Serve immediately.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user JLOUISE1.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving