Broccoli, Ginger and Cashew Stir-Fry 4.000

Deb Lindsey for The Washington Post

Jun 22, 2011

This meatless dish has it all: crunch, color and a little heat. The recipe calls for Bragg Liquid Aminos, which is a vegan, non-heated, non-fermented liquid protein concentrate.

Servings: 4
  • 3 tablespoons sesame oil
  • 1 medium red onion, chopped
  • 2 medium cloves garlic, finely chopped
  • 2-inch piece peeled ginger root, minced (1 tablespoon)
  • 1 medium red bell pepper, stemmed, seeded and chopped
  • Florets from 1 head broccoli
  • 1/4 cup raw or dry-roasted unsalted cashew pieces
  • 1 tablespoon Bragg Liquid Aminos (see headnote; if you're not cooking vegan, substitute tamari or low-sodium soy sauce)
  • Dash cayenne pepper
  • 1 tablespoon Thai red or green curry paste (optional)


Heat a wok or skillet over medium heat. When it is quite hot, add the oil and swirl to coat the surface. Add the onion, garlic, ginger and red bell pepper; stir-fry for a few minutes, until the ingredients are fragrant yet still crisp. Use a slotted spoon to transfer them to a bowl.

Increase the heat to medium-high. Add the broccoli and stir-fry for 8 to 10 minutes, then reduce the heat to low; return the vegetable mixture to the wok or skillet and add the cashew pieces, Bragg Liquid Aminos, cayenne pepper and Thai curry paste, if using. Stir to incorporate, then cover and cook undisturbed for 5 minutes.

Divide among individual plates. Serve immediately.

Rate it

Recipe Source

From nutritionist Tracye Lynn McQuirter, vegan and author of “By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat” (Lawrence Hill Books, 2010).

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at