30-Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce
This 30 Minute Vegan Stir Fry with Broccoli, Cashews, and Maple Ginger Sauce is the perfect quick and healthy dinner for busy nights. Crisp broccoli, crunchy cashews, and a sweet and savory maple ginger sauce come together in this easy vegan stir fry that’s packed with flavor and ready in under 30 minutes.
Servings: 3 servings
Calories: 300kcal
Equipment
- 1 medium saucepan to cook the rice in
- 1 frying pan for the stir-fry
Ingredients
- 2 teaspoons avocado oil *to sauté the onion in
- 1 small red onion, thinly sliced
- 12 ounces broccoli florets *about 4 cups/1 bag of Trader Joe's broccoli florets
- ½ cup cashews, roughly chopped roasted, raw, salted, or unsalted
- 1 cup shelled edamame
- Optional soy sauce for the rice
For the maple ginger sauce
- 3 garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon pure maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon fresh ginger, minced *I use a microplane
- ½ teaspoon red pepper flakes *or 1/4 tsp for less spice
Instructions
- Cook your rice according to package instructions. Leave the lid on and set it aside.
- While the rice is cooking, sauté the thinly sliced onion. In a large skillet over medium heat, add the avocado oil. Once hot, add the onion and slowly sauté for 8-10 minutes, stirring every minute or so.
- Add the broccoli florets, minced garlic, soy sauce, maple syrup, rice vinegar, grated ginger, and red pepper flakes, mix, cover with a lid, and steam for 5 minutes.
- Turn off the heat, add the cashews and shelled edamame, stir, add the lid, and allow it to sit for 2 minutes.
- Add one cup of cooked rice to a bowl. Drizzle with optional soy sauce. Scoop 1/3 of the broccoli mixture over the rice with about 1/3 of the maple ginger sauce. Enjoy immediately.
Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in a skillet or microwave until warmed through.
Tips and Modifications:
Use quinoa instead of rice for a healthier base.
Use tamari or coconut aminos instead of soy sauce to make this recipe gluten-free.
Make it oil-free by sautéing the vegetables in a splash of water or vegetable broth instead of avocado oil.
Add a squeeze of fresh lime juice at the end for a bright, fresh finish.
Nutrition
Serving: 2cups | Calories: 300kcal | Carbohydrates: 32g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1054mg | Potassium: 875mg | Fiber: 7g | Sugar: 11g | Vitamin A: 807IU | Vitamin C: 106mg | Calcium: 132mg | Iron: 4mg