Thai-inspired cashew broccoli stir-fry with quinoa
This Thai-inspired cashew stir-fry swaps the chicken for toasted cashews and well-browned mushrooms, tosses them with November broccoli and peas in a quick soy-hoisin sauce, and spoons it all over quinoa for a filling lunch in 40 minutes.
Published .
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 2
- Protein
- ~33 g
- The vegan swap
- Toasted cashews and seared mushrooms do the job chicken does in classic cashew chicken, and hoisin brings the savory sweetness oyster sauce usually would.
- Make ahead
- Cook the quinoa and toast the cashews up to 3 days ahead. Store the finished stir-fry and quinoa separately in the fridge for up to 3 days, and stir the cashews in just before eating so they stay crunchy.
Ingredients
Quinoa
Sauce
Stir-fry
How to make it
Cook the quinoa
Add the quinoa, water and salt to a small pot. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and let it sit, still covered, for 5 minutes, then fluff.
Toast the cashews
While the quinoa cooks, toast the cashews in a large dry skillet or wok over medium heat, stirring often, for 4 to 5 minutes until golden in spots. Tip them onto a plate.
Mix the sauce
Whisk the soy sauce, hoisin, maple syrup, rice vinegar, cornstarch and water in a small bowl until smooth.
Sear the mushrooms
Heat 1 tbsp oil in the same skillet over medium-high. Add the mushrooms in one layer and leave them alone for 3 minutes, then stir and cook 2 minutes more until well browned.
Cook the vegetables
Add the remaining oil, onion and broccoli with 2 tbsp water. Cover and cook for 3 minutes so the broccoli steams until bright green and just tender. Uncover, add the garlic and chilies, and stir for 1 minute.
Sauce and serve
Add the peas, then stir the sauce and pour it in. Cook 1 to 2 minutes, tossing, until glossy and thick. Turn off the heat, toss in the cashews and green onions, and spoon over the quinoa with lime wedges.
Why this works
Toasting the cashews in a dry pan first deepens their flavor and keeps them crunchy, so they act like the meaty centerpiece instead of a garnish. Searing the mushrooms undisturbed builds browned, savory edges that fill in for the chicken in a classic cashew stir-fry.
The broccoli gets a short covered steam right in the pan, which cooks it through without going soft. The cornstarch in the sauce thickens in about a minute, coating every piece in a glossy layer that clings to the quinoa underneath.
Tips
- Small florets cook faster and catch more sauce, so take the extra minute to cut them down.
- Give the mushrooms room. If your pan is small, sear them in two batches so they brown instead of steam.
- Want it spicier? Stir 1 tsp chili garlic sauce into the sauce bowl.
- Swap in Brussels sprouts, halved, for half the broccoli for an extra cozy November version.
Questions about this recipe
Can I use roasted salted cashews instead of raw?
Yes. Skip the toasting step and cut the soy sauce to 2 tbsp, since the nuts bring their own salt. Taste at the end and add a splash more if it needs it.
Is hoisin sauce vegan?
Most brands are, but a few add honey or other animal ingredients, so give the label a quick check. If you are out, use 1 extra tbsp maple syrup plus 1 tsp peanut butter for a similar sweet, savory body.