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
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Whisk water, balsamic vinegar, cornstarch and chicken bouillon powder in a small bowl until lumps are gone, and sauce is smooth. Set aside.
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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.
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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.
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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.
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Stir in chopped cashews until combined. Heat through (about 1 minute). Remove from heat. Serve immediately while hot. Enjoy!