Szechuan Broccoli & Mushroom Stir-Fry
with Cashews & Buttery Ginger Rice
Szechuan Broccoli & Mushroom Stir-Fry
A fiery veggie stir-fry with tender broccoli and mushrooms, tossed with crunchy cashews and served over rich, buttery ginger rice for a bold, satisfying meal.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- ½ ounce Cashews
- 1 tablespoon Cornstarch
- 4 ounce Cremini Mushrooms
- 1 clove Garlic
- 1 thumb Ginger
- ½ cup Jasmine Rice
- 1 unit Lime
- 4 tablespoon Sweet Soy Glaze
- 2 tablespoon Szechuan Paste
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Butter
- 2 tablespoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories640
Protein8g
Carbs85g
Fat31g
Tags:
VeggieCalorie SmartFiber SmartNo OvenSpicy
⚠️Allergens:
🥛Milk🌰Sesame🌱Soy🌾WheatSwaps and substitutions
For a nut-free version, swap the cashews for toasted sunflower or pumpkin seeds, or leave them out entirely. For soy-free or gluten-free needs, use a suitable soy-free tamari-style alternative and check that the sweet glaze and seasoning paste are certified gluten-free.
What to serve with it
Serve with a crisp cucumber salad or simple steamed greens to balance the spicy, savory flavors. A light soup or extra rice on the side works well if you want to stretch the meal into a fuller dinner.
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