I had a ton of broccoli and mushrooms in my fridge at a time when I needed a veggie side dish for an Asian-themed meal. It wasn't too big a stretch for me to come up with this low-carb, vegan and keto-friendly recipe for that meal, combining broccoli, mushrooms, cashews and a few Asian sauces and seasonings to make this stir-fry side dish.
Broccoli Mushroom Cashew Stir-Fry Recipe
Ingredients:
- 3 tablespoons avocado oil
- 3½ cups broccoli, cut into small florets
- ¼ cup red onion, chopped small
- 3 cloves garlic, minced
- 1½ cups mushrooms, sliced
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 teaspoons fresh ginger, minced
- ¼ cup vegetable broth (*or bone broth if not strictly vegetarian) if not vegetarian.)
- 1/4 cup raw cashews
- 2 tablespoons rice vinegar
- 1½ tablespoons tamari soy sauce or coconut aminos
- 1 teaspoon red miso paste
- 1 teaspoon golden sweetener
- 1 tablespoon sesame seeds
Directions:
Whisk together vinegar, tamari soy sauce (or coconut aminos), miso paste and golden sweetener. Set aside.
In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add broth as needed to prevent the vegetables from sticking.
Stir in the cashews and prepared sauce. Stir well and simmer for about 2 minutes. Serve alone or on a bed of cauliflower rice. Sprinkle sesame seeds over top as a garnish.
Did you make this keto broccoli mushroom cashew stir-fry recipe? Please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
