Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.
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.

Water, balsamic vinegar, chicken bouillon powder and cornstarch are combined in 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.

After whisking, the lumps have been blended in, and the sauce is ready to go.

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!

Broccoli florets, stems, sliced red bell peppers and onions are prepped before cooking.

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.

The vegetables are cooked in hot oil in a large 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).

Minced garlic is added to the cooked vegetables in the skillet and cooked for 1 minute.

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.

Sauce is poured into the skillet full of cooked broccoli, onions and red bell peppers.Sauce is cooked until thickened, coating the veggies in the skillet.

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!

Chopped roasted cashews are added to the broccoli cashew stir-fry right before serving.

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!

A serving dish with the broccoli cashew stir-fry on it, ready for serving.

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 (recipe coming soon!).

A white plate with broccoli cashew stir-fry, and ham and potatoes in the background.

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:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from:  Edith Askins, via “Southern Living 1995 Annual Recipes”, page 52, published 1995, by Oxmoor House, Inc.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Broccoli Cashew Stir-Fry
Prep Time
12 mins
Cook Time
6 mins
Total Time
18 mins
 

Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Category: Side Dish, Vegetable Dish
Cuisine: All Cuisines
Keyword: broccoli cashew stir-fry
Servings: 3
Calories Per Serving: 165 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • ¼ cup water
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon cornstarch
  • ½ teaspoon chicken bouillon powder
For Stir-Fry:
  • 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
Instructions
  1. Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!

Nutrition Facts
Broccoli Cashew Stir-Fry
Amount Per Serving (1 (1/3 of total))
Calories 165 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0.04mg0%
Sodium 215mg9%
Potassium 499mg14%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 5g6%
Protein 6g12%
Vitamin A 1096IU22%
Vitamin C 118mg143%
Calcium 68mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Broccoli Cashew Stir-Fry is an easy to make, pan-seared dish with broccoli, cashews, red bell peppers, onions and sauce. Makes 3 servings.

Broccoli Cashew Stir-FryBroccoli Cashew Stir-Fry

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




By using this Comment Form you agree with the storage and handling of your data by this website. Your email address will not be published.