Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.
If you’re looking for a new way to cook vegetables, may I suggest trying this recipe for broccoli cashew stir-fry? It is a fantastic recipe we really enjoy and is full of taste, crunch and color!
I found the original recipe years ago in an old cookbook of mine (from 1995) and made a few adjustments to suit our tastebuds. We love this side dish, and it’s very compatible with lots of main dishes.
The best part is that it doesn’t require a lot of time to prepare and is a colorful and delicious addition to any meal. Here’s how to make this broccoli cashew stir-fry.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Sauce
The first thing you need to do is make the sauce that will be added to the cooked vegetables later. It’s EASY! Measure water, Balsamic vinegar, cornstarch and chicken bouillon powder into a small bowl.
Use a fork or small whisk to combine the sauce ingredients because the cornstarch tends to thicken and “clump up” when added to the liquid. Continue to mix the sauce together until all lumps are removed, and the sauce is smooth. Set the sauce aside.
Prep the Veggies
Slice ¼ cup of yellow onion and ¼ cup red bell peppers into thin slices vertically (if the bell pepper is really big, cut each slice in half cross-wise). Separate the layers of onion slices.
Cut ¾ pound of fresh broccoli into florets. Cut off the tough, very bottom ends of the broccoli stems (and discard). Use a vegetable peeler or knife to gently peel the remaining stems on each piece of broccoli, removing only the outer green part (discard the peels).
Cut off the peeled stems, to separate them from the florets. Slice the peeled stems into thin slices. Add them to the other prepped vegetables.
You can see in the photo below the remaining florets of broccoli and the thinly sliced stems right above them. The thin peeled stems cook right along with the other veggies and have lots of good flavor, too!
Sauté The Vegetables
Heat 2 teaspoons of extra virgin olive oil (or vegetable oil) on medium heat in a large skillet. Once the oil is very hot (but not smoking), add the broccoli florets, sliced broccoli stems, red peppers and onions to the skillet.
Sauté the vegetables for 4-5 minutes, stirring constantly until the veggies begin to brown slightly and the broccoli becomes crisp tender. During the last minute of cooking, stir in 1 teaspoon of minced garlic.
Continue to cook 1 more minute, stirring the vegetables constantly so the garlic doesn’t burn (or it will become bitter).
Add the Sauce
Whisk the sauce again to re-combine the ingredients, then pour it over the veggies in the skillet. Stir to combine the veggies and sauce and quickly bring the sauce to a boil. Cook and stir constantly for 1 more minute.
Stir In The Cashews
Add 3 Tablespoons of chopped cashews to the veggies and sauce. NOTE: We use roasted salted cashews when we make this dish, but feel free to substitute toasted chopped walnuts, pecans or chopped roasted peanuts.
Stir the cashews into the broccoli cashew stir-fry, until they’re combined with all the veggies and sauce. Heat through (about 1 minute) and then this delicious dish is ready to be enjoyed!
Serve The Broccoli Cashew Stir-Fry
Transfer the broccoli cashew stir-fry to a pretty serving dish and serve immediately while the vegetables are hot. This recipe will yield enough for 3 servings of this yummy and colorful stir-fry.
The broccoli cashew stir-fry has really good flavor thanks to the sauce, peppers and onions, and the roasted cashews provide a nice crunch in each bite. It’s delicious!
One of the nice features of this simple side dish is it pairs well with chicken, fish, beef or pork! We enjoyed it this time, served with ham slices and Roasted Golden Potatoes.
I hope you have the chance to make this broccoli cashew stir-fry for yourself and those you love. The recipe can easily be doubled if you require more servings!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More VEGETABLE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of wonderful vegetable recipes to choose from, including:
- Maple Chile Glazed Carrots
- Air Fryer Sweet Potatoes
- Broccoli Salad
- Eggplant Parmesan
- Baked Parmesan Zucchini Fries
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Recipe adapted from: Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.
- ¼ cup water
- 1 Tablespoon balsamic vinegar
- 1 teaspoon cornstarch
- ½ teaspoon chicken bouillon powder
- 2 teaspoons extra virgin olive oil or vegetable oil
- ¾ pound fresh broccoli
- ¼ cup red bell pepper slices sliced thin vertically
- ¼ cup yellow onion slices sliced thin vertically
- 1 teaspoon minced garlic
- 3 Tablespoons chopped roasted cashews or roasted walnuts, pecans or peanuts
Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.
Cut red pepper and onion in thin slices vertically (if red pepper is big, cut slices in half cross-wise). Cut broccoli into florets. Remove tough ends of stems (discard). Peel remaining stems on each piece of broccoli, removing only the outer green part. Cut peeled stems into thin slices; add then to other veggies.
Heat oil on medium in a large skillet. Once oil is very hot (but not smoking), add broccoli florets, sliced broccoli stems, red pepper and onions to skillet. Sauté 4-5 minutes, stirring constantly until veggies begin to brown and broccoli is crisp tender. During last minute, stir in minced garlic. Continue to cook 1 more minute, stirring constantly so garlic doesn't burn and become bitter.
Whisk sauce again until combined, then pour over veggies in skillet. Stir to combine; quickly bring sauce to a boil. Cook 1 more minute, stirring constantly.
Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!
Here’s one more to pin on your Pinterest boards!