Stir-Fried Broccoli with Bell Peppers and Cashews


  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 tsp. light brown sugar or agave nectar
  • 1 tsp. unseasoned rice vinegar
  • ½ tsp. chile-garlic sauce, optional
  • 1 Tbs. canola oil
  • 1 small onion, quartered and thinly sliced
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 ½ cups sliced button or shiitake mushrooms
  • 1 ½ cups sliced red bell peppers
  • 1 cup raw cashews
  • 3 cloves garlic, minced (1 Tbs.)
  • 1 Tbs. minced fresh ginger
  • ¼ cup sliced green onions, for sprinkling


  • Combine tamari, brown sugar, rice vinegar, and chile-garlic sauce (if using) in small bowl, and set aside.
  • Heat oil in large wok or skillet over high heat. Add onion, and stir-fry 1 to 2 minutes, or until softened. Add broccoli and carrots, and stir-fry 3 minutes, or until crisp-tender. Add mushrooms, bell peppers, and cashews, and stir-fry 3 to 4 minutes, or until vegetables are tender. Add garlic and ginger, and stir-fry 30 seconds. Add sauce, and stir-fry 1 minute. Sprinkle with green onions.

Source: Vegetarian Times


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