Asian

Broccoli, Ginger and Cashew Stir Fry is for Dinner.

Broccoli, Ginger and Cashew Stir Fry takes several minutes to prepare.

Broccoli, Ginger and Cashew Stir Fry takes several minutes to cook.

Broccoli, Ginger and Cashew Stir Fry makes 4 servings.

The ingredients for Broccoli, Ginger and Cashew Stir Fry are:

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)

Here is how you make Broccoli, Ginger and Cashew Stir Fry:

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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user JLOUISE1.

The nutritional information for Broccoli, Ginger and Cashew Stir Fry is:

• 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

Broccoli, Ginger and Cashew Stir Fry is Asian cuisine.

The dietary needs meet for Broccoli, Ginger and Cashew Stir Fry is Vegan