Earlier this week I planned to make a beef-broccoli stir fry, and I did make it for dinner tonight. However it was so similar to my green bean-beef stir fry that I decided to type up a backlogged vegan stir fry from back during the Nativity Fast. The kids liked this one so much that we’ve had it twice since then. It does make a nice diversion from the beans that we normally use for protein during the fasting seasons. Instead we used plenty of cashews.
Broccoli Cashew Stir Fry
3 cups dry brown jasmine rice, cooked
3 Tbsp sesame oil
1/2 onion, thinly sliced
3 cloves garlic, minced
1 inch knob ginger, minced
3 carrots, thinly sliced
2 stalks celery, thinly sliced
4 oz mushrooms, sliced
1-2 lbs broccoli crowns (to taste), cut into small florets
1 1/2 cup cashews, toasted
3-4 Tbsp coconut aminos
salt to taste
Put the rice on to cook.
Heat a dry wok over medium heat. Lightly toast the cashews for 3-4 minutes with constant attention, so you don’t burn them. Set aside for later.
Heat the sesame oil in the hot wok and add the onions, garlic, and ginger. Sprinkle with a pinch of salt. Stir fry until they are just beginning to be translucent at the edges.
Add the carrots and celery. Continue to stir fry for another 4-5 minutes while mixing thouroughly.
Mix in the broccoli and mushrooms. Make sure you mix enough that the broccoli and mushrooms make contact with the bottom of the wok. Stir fry for another 5-7 minutes until the mushrooms are tender and the broccoli is tender-crisp. If you’d rather have softer broccoli, cover with a lid and steam for 2-3 minutes.
Toss in the cashews and drizzle with coconut aminos. Adjust salt to taste. Serve over rice.