Stir-fried Broccoli with Cashew Sauce
A quick veggie-forward lunch, dinner, or side featuring stir-fried broccoli with a coconut, cashew, lime sauce.
Servings 4 side dishes
Calories 404 kcal
Ingredients
For the broccoli
- 1 head broccoli, sliced so it has a lot of flat surfaces {slicing the broccoli flat makes it easier to stir-fry evenly}
- 1 tablespoon coconut oil
For the cashew sauce
- 1 cup cashew butter
- 1/2 cup lime juice
- 4 tablespoons ginger
- 4 tablespoons coconut oil
- water
- handful cashews {optional}
- slices of lime {optional}
- fresh herbs such as basil, cilantro, or Thai basil {optional}
Instructions
- Make the cashew sauce: Combine the cashew butter, lime juice, ginger, and coconut oil in a blender and blend until creamy. Add water as needed to thin it out to your desired consistency.
- Stir-fry the broccoli: In a large frying pan, heat the coconut oil on high. Add the broccoli and stir-fry until your level of doneness. If you want this less crunchy, then you can add a tablespoon or so of water to the pan, and cover it for a few minutes.
- To serve, top the broccoli with the sauce and garnish with cashews, lime, and fresh herbs if desired.
Notes
- If you have a good strong blender, you can start with cashews and make your own cashew butter first. You can use either raw or roasted cashew for this.
- If you want to vary the flavour a bit, you can add soy sauce and/or fish sauce to the broccoli when you stir fry it. If you are vegan, try the recipe for Vegan 2 Ingredient Fish Sauce in this post.
- You will likely have leftover sauce. It's also great with sauteed spinach, or drizzled over chicken or fish.
- Also a great sauce for a buddha bowl!
Nutrition
Calories: 404kcal | Carbohydrates: 23g | Protein: 10g | Fat: 34g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 57mg | Potassium: 725mg | Fiber: 5g | Sugar: 3g | Vitamin A: 962IU | Vitamin C: 145mg | Calcium: 91mg | Iron: 3mg