Broccoli Cashew Stir Fry

Ingredients:

1 small yellow onion

3-4 cloves garlic

1 large head broccoli (10 oz. florets, about 4 cups)

1 Tbsp. freshly grated ginger (about a 1 inch piece)

1 cup roasted cashews*

2-3 Tbsp. tamari (or soy sauce)

Sesame seeds for topping

Directions:

For serving (optional):

Brown rice, quinoa, noodles, etc. Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)

Meanwhile, thinly slice onion.

In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into florets.

When onion is translucent, add garlic, ginger, and broccoli. Stir. Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)

Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)

Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.

Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.