Best Broccoli Cashew Stir Fry Recipes

SICHUAN PORK, BROCCOLI & CASHEW STIR-FRY

Steps:

• In a small bowl, mix together the sauce ingredients and set aside. Heat the oil in a large wok. Season the pork and sear in batches, then remove and set aside.
• Fry the garlic until golden - about 30 secs - then add the broccoli and onions. Stir-fry for 2 mins, then add the pork and cashews along with the sauce. Keep stir-frying for another 2-3 mins until everything is hot and simmering.

BROCCOLI, CHICKEN & CASHEW NUT STIR FRY

Steps:

• In a jug, mix together the soy sauce, vinegar, orange juice, muscovado sugar and cornflour. Set aside.
• Heat the oil in a wok. Add the cashews and cook for a minute until golden brown. Quickly remove the nuts and tip on to kitchen paper to drain. Add the onion slices and fry over a high heat for 3-5 minutes until browned and softened, then lift them out and add to the cashews.
• Tip the chicken into the wok and stir fry for 3-4 minutes, then tip in the broccoli, mangetout and red pepper and stir fry for another 4-5 minutes until the vegetables are tender yet still crunchy.
• Stir the cornflour mixture to blend the ingredients, pour into the wok and stir fry for a couple of minutes until the sauce thickens. Stir in the onion and cashews, then pile on to warm plates.

BROCCOLI CASHEW STIR-FRY

Steps:

• In a small bowl, mix together all ingredients for the sauce. Set aside.
• Heat a large fry pan or wok over medium-high heat. Add cashews and roast for 2 to 3 minutes. Stirring frequently. Careful not to burn them. Set aside with the green parts of the green onion.
• In the same pan, add the sesame oil and heat over medium-high heat. Add the white parts of the green onion, broccoli and mushrooms. Sauté for about 5 minutes or until broccoli is starting to become tender. Add a few tablespoons of water, if needed, to stop browning or burning.
• Add the snow peas and bok choy and sauté for 2 minutes.
• Add the sauce and sauté for about 3 to 5 minutes or until the sauce thickens. Remove from heat and add in the cashews and green parts of the green onion.
• Serve immediately with brown rice.

CHICKEN, BROCCOLI & CASHEW STIR-FRY

Steps:

• 1. Prepare broccoli, chicken & ginger.
• 2. Bring a saucepan of salted water to a boil over high heat. Add the broccoli and cook until crisp-tender, about 3 minutes. Drain well and set aside.
• 3. In a large bowl, whisk together 1 Tbs. of the soy sauce, the vinegar and 1⁄2 tsp. of the cornstarch. Season with salt and pepper and add the chicken.
• 4. Toss the chicken in the marinade and let stand at room temperature for 10 minutes.
• 5. In a small bowl, whisk together the broth, oyster sauce, sherry, the remaining 1 Tbs. soy sauce and the remaining 1⁄2 tsp. cornstarch. Set aside.
• 6. Heat a wok or a large, nonstick frying pan over high heat. Add 1-2 tsp sesame oil to coat. When the pan is very hot, add the chicken and all of its marinade and toss and stir until the chicken is opaque throughout, about 6 minutes. Stir in the ginger and cook just until the aromatics are soft and fragrant, about 30 seconds.
• 7. Stir in the oyster sauce mixture and let simmer, stirring once or twice, until the sauce thickens, about 2 minutes. Stir in the cashews and broccoli and serve immediately, passing the hot sauce at the table.

CHICKEN, BROCCOLI, AND CASHEW STIR-FRY (FLAT BELLY DIET RECIPE)

Steps:

• Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
• Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
• Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
• Nutritional info per serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium.
• Flat Belly Bonus.
• Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying.

CASHEW BEEF WITH BROCCOLI STIR FRY

Steps:

• In a medium bowl, combine the soy sauce, vinegar, and red-pepper flakes. Add the beef and toss to mix. Let stand at room temperature for 30 minutes. Meanwhile, place a steamer basket in a large pot with 2″ of water. Bring to a boil over high heat. Place the broccoli in the basket, cover, and steam for 6 to 8 minutes, or until crisp-tender. Remove the broccoli from the steamer and rinse briefly under cold running water. Set aside. Drain the beef, reserving the marinade. Mix the broth and cornstarch in a cup. In a large, deep nonstick skillet, warm 1 tablespoon of the oil over medium-high heat until hot but not smoking. Add the garlic and ginger and stirfry for 30 seconds, just until fragrant; do not brown. Add half the drained beef strips and stir-fry about 2 minutes, or just until no longer pink; transfer to a clean plate. Repeat with the remaining beef strips. Add the remaining 1 tablespoon oil to the skillet. Add the bell pepper and stir-fry until just crisptender, about 2 minutes. Return the beef and any juices, the reserved marinade, and the steamed broccoli to the skillet. Toss to mix. Stir-fry about 2 minutes, or until heated through. Stir the cornstarch mixture again; add to the skillet and cook, stirring, until the mixture boils and thickens. Remove from the heat and sprinkle with the cashews. Serve over the rice.

CASHEW CHICKEN & BROCCOLI STIR-FRY

Steps:

• 1. For sauce, combine chicken broth, peanut butter, soy sauce, honey and ground red pepper in Small Batter Bowl; mix with Stainless Whisk (mixture will not be smooth). Set aside. 2. For vegetables and chicken, cut broccoli, celery and green onions using Chef's Knife. Finely chop peeled fresh gingerroot using Food Chopper. Set vegetables aside. Cut chicken into 1-inch pieces. 3. Heat 2 teaspoons of the oil in Stir-Fry Skillet over medium-high heat 1-3 minutes or until shimmering. Add chicken, 1 teaspoon of the gingerroot and 1 garlic clove pressed with Garlic Press. Cook and stir 6-7 minutes or until chicken is no longer pink. Remove from skillet; keep warm. 4. Add remaining 2 teaspoons oil to skillet. Add broccoli, celery and remaining gingerroot and garlic. Cook and stir 2 minutes. Add green onions and continue cooking 2 minutes or until vegetables are crisp-tender. Return chicken to skillet. Stir in sauce; bring to a boil. Remove skillet from heat. 5. Meanwhile, bring 4 cups water to a boil in (2-qt.) Saucepan. Break noodles and add to boiling water (discard seasoning packets or reserve for another use). Cook 3 minutes, stirring occasionally; drain. Stir noodles into chicken mixture. Sprinkle with cashews. Serve immediately. Yield: 4 servings of Nutrients per serving: Calories 540, Total Fat 22 g, Saturated Fat 3.5 g, Cholesterol 65 mg, Carbohydrate 50 g, Protein 41 g, Sodium 650 mg, Fiber 6 g U.S. Diabetic exchanges per serving: 3 starch, 4 1/2 meat (3 carb) Cook's Tips: The secret to successful stir-frying is having all the ingredients sliced, chopped and measured before you begin to cook. The Bamboo Spatula Set has been specially designed for stir-frying in the nonstick stir-fry skillet. When stir-frying the chicken, add chicken to the skillet and let it brown lightly before you start to stir. This will give the chicken nice color and added flavor.

BEEF BROCCOLI CASHEW STIR FRY

Steps:

• Whisk together soy sauce, orange juice, honey, garlic, ginger, red pepper flakes, and flour. Slice flank steak and put in sauce. Place bowl in fridge while preparing rest of meal.
• In a large hot dutch oven, add 1 tablespoons coconut oil, then add broccoli florets. Stir around the pan to crisp. Then add 2 tablespoons of water and cover to steam for 1 minute. Remove broccoli from pan, set aside.
• Add 1 teaspoon of coconut oil to hot pan, allow to melt and then add meat, try not to overcrowd the bottom of the pan. Cook until barely any pink remains, add back broccoli and toss in toasted cashews. Mix together and cook 1 more minute.
• Add over cooked rice - delicious!