Broccoli Ginger Cashew Stir Fry + Coconut Rice
I have to admit, I was quite surprised when I put that poll on my Instagram last week and so many of you voted for SAVOURY recipes on here! I love making all kinds of different recipes so I’m very into creating more savoury meals for you guys, but I was definitely not expecting that option to win. I am suuuuch a sucker for (healthy) sweets but also love dreaming up creative dinner ideas, plus cooking is so much more ~chill~ and you can always throw in your own touches without messing up a recipe. It’s way more forgiving than baking, which is such a science, so that is a beautiful thing!
Growing up, there was this incredible Thai restaurant near my family’s house, and I was alwaaaays the one to order the cashew stir fry with chicken, shrimp, or veggies. I just adore the idea of having these delicious nuts in a savoury dish, so I decided to make a little quick + vegan one pan meal incorporating this concept! And it’s goooood 🙂
You can use whatever veggies you prefer here – I went for broccoli + peppers, but I’ve also made it with snap peas which was excellent. Do what you want! I’m gonna try to post more super simple savoury recipes like this one, so let me know how you like it and stay tuned!
- 2 tbsp. coconut oil, divided
- 1 large head broccoli, chopped into small florets
- 2 bell peppers, chopped into large cubes (or other veggie of choice!)
- 2 tsp. minced fresh ginger
- 1 tsp. minced fresh garlic
- ⅓ c. raw cashews
- ¼ c. tamari or soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. sesame oil
- 2 tsp. maple syrup or honey
- 2 tsp. cornstarch
- Hot sauce/pepper flakes, if desired
- Chopped green onions + cilantro for serving
- 1 c. jasmine rice, rinsed well in cold water
- 1 can (400ml) coconut milk
- 1/4 c. water
- 1/2 tsp. salt
- Start by making your coconut rice. Pour your entire can of coconut milk and a bit of water (1/4 cup should do it) into a sauce pan, along with your rinsed rice. Let this mixture come to a boil over high heat, then reduce the heat to low and cover with a lid. Let this cook for 15 mins, then remove the lid and check that all the liquid has been absorbed and the rice is cooked. Fluff the rice with a fork, then stir in 1/2 tsp. salt and 1 tbsp. coconut oil. Set aside.
- Heat your other 1 tbsp. of coconut oil in a large skillet over medium heat, then add your broccoli, peppers, ginger and garlic. Let everything cook for a good 10 mins or so, or until slightly soft and browned - you can also put a lid on the pan to help them steam. Add in your cashews and continue to cook for a few minutes.
- In a small bowl or jar, whisk together your tamari, rice vinegar, sesame oil, maple and cornstarch. Pour all of this into the skillet with your veggie mixture and stir it around to coat everything. Cook for a few minutes, or until sauce starts to thicken.
- When ready to serve, scoop rice into a bowl and top with your stir fry mixture as well as a bit of sauce from the pan (you can also add extra soy sauce on top if desired!)
- Top with green onions and cilantro, and enjoy!