You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!
Yields 2 servings
1/2 cup unsalted raw cashews
1 broccoli head, florets head only
1 small onion, chopped
2 carrots, chopped
1 celery stalk, diced
1-2 Tbsp. vegetable broth
1/2 cup low sodium soy sauce
1 Tbsp. rice vinegar
1 Tbsp. agave
1/4 cup saki, (optional)
1/2 tsp. ginger
1 garlic clove
1/4 cup filtered water
3 tsp. cornstarch
1/8 cup green onions
- In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger.
- Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
- Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
- Toss in cashews and green onions.
- Serve with white rice or noodles.
Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.