Dinner

Gingery Broccoli Fry with Cashews Recipe

ByEthan Lark November 27, 2025November 27, 2025

Introduction

This gingery broccoli-fry with cashews is a vibrant and healthy dish packed with fresh vegetables and bold flavors. It’s quick to prepare and makes a satisfying meal on its own or a tasty side. The crunchy cashews add a delightful texture that complements the tender broccoli and aromatic spices.

A white bowl filled with a colorful mixed salad placed on a white marbled surface. The salad has a textured base of finely chopped green vegetables, topped with thin orange carrot curls, slices of red chili peppers, orange bell pepper strips, and thin purple onion slices. Scattered on top are small cashew nuts and fresh green cilantro leaves. The bowl is sitting on a larger white plate, next to a pair of chopsticks with blue handles resting on the plate's edge. To the right of the plate is a coral red cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Ingredients

320g head of broccoli, stalks and florets separated
40g cashews, roughly chopped
1 tbsp sesame oil
15g ginger, finely sliced
1 small red onion, finely chopped
1 red pepper, deseeded and cut into thin strips
1 large carrot (160g), cut into thin strips
2 garlic cloves, thinly sliced
1 red chilli, deseeded and finely chopped, plus extra sliced, to serve
1 tbsp tamari
1 lime, juiced and zested
7g chopped coriander, plus extra to serve
2 eggs, beaten

Instructions

Step 1: Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
Step 2: Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside.
Step 3: Heat the sesame oil in a pan over high heat. Add the ginger, onion, red pepper, carrot, garlic, and red chilli. Stir-fry for 2-3 minutes until starting to brown.
Step 4: Cover the pan with a lid and cook for another 2 minutes to steam the vegetables slightly.
Step 5: Add the broccoli “rice” and 3 tablespoons of water. Stir-fry for 3 minutes until all the vegetables are tender.
Step 6: Pour in the tamari, lime juice, lime zest, and chopped coriander. Stir well to combine.
Step 7: Pour in the beaten eggs and stir-fry very briefly, just until the eggs set.
Step 8: Serve topped with the toasted cashews, extra coriander, and additional sliced red chilli if desired.

Tips & Variations

For a vegan version, omit the eggs or replace them with scrambled tofu.
Use peanuts instead of cashews for a different nutty flavor, or omit nuts if allergic.
Add a splash of soy sauce if you prefer a saltier taste.
If you want more heat, leave the chilli seeds in or add a dash of chili flakes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat to avoid overcooking the vegetables and eggs. This dish is best eaten fresh for optimal texture and flavor.

How to Serve

A white shallow bowl filled with a colorful, textured salad mainly made of finely chopped green broccoli or herbs mixed with thin, curly orange carrot strips and sliced red bell peppers. The salad includes light purple onion slices and is garnished with bright green cilantro leaves, red chili slices, and scattered whole and halved light tan cashews. The bowl sits on a matching white plate on top of a white marbled surface. Next to the bowl are chopsticks with beige and turquoise handles, and to the right is a coral red cloth napkin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli can be used, but fresh broccoli gives the best texture. If using frozen, thaw and drain it well before processing to remove excess moisture.

What can I substitute for tamari?

Regular soy sauce can be used as a substitute for tamari. If you need a gluten-free option, ensure you select a gluten-free soy sauce or coconut aminos.