Broccoli, Ginger and Cashew Stir Fry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 144.9
- Total Fat: 8.0 g
- Cholesterol: 0.0 mg
- Sodium: 187.8 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 6.0 g
- Protein: 6.8 g
View full nutritional breakdown of Broccoli, Ginger and Cashew Stir Fry calories by ingredient
Number of Servings: 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)
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.
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.