Description
Quick and easy Broccoli Stir Fry with your choice of tofu, chicken, shrimp or beef. The simple stir-fry sauce is made from scratch. Vegan and gluten-free and adaptable.
Ingredients
Units
Scale
- 1/4 cup toasted cashews (or peanuts)
- 2 tablespoons oil (peanut oil, avocado, coconut, or other high-heat oil)
- 8-12 ounces protein- extra firm tofu, shrimp, chicken breast, thinly sliced beef)
- salt and pepper to taste
- 1 fat shallot , chopped
- 4 garlic cloves, roughly chopped
- 2 teaspoons fresh ginger, chopped
- 3-4 cups broccoli, cut into very small florets
- optional: splash Chinese cooking wine, or skip it
- 3-6 dried red Chinese Chiles or arbol chilies ( Thai chilies will be hot)
- Garnish: green onions and toasted sesame seeds for garnish.
- 3 tablespoons soy sauce (or gluten-free Braggs Liquid Aminos)
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon Rice Wine Vinegar
- 2 teaspoons sesame oil
- 1 tablespoon chili paste (or Sriracha), more to taste
- 1/4 teaspoon white pepper (optional)
Instructions
- Stir-fry sauce. Mix the stir-fry sauce ingredients together in a small bowl and set aside.
- Cook protein: Press tofu lightly with paper towels and cut into 1-inch cubes. See notes for chicken and shrimp. Heat oil in a skillet or wok over medium heat. Sprinkle the oil generously with salt and pepper and give it a swirl. Pepper should smell wonderful. Add the tofu and let it form a crispy crust about 5 minutes- let it naturally release from the pan. It shouldn’t stick if you don’t fiddle with it. Turn it over and crisp up the other side. Set aside.
- Stir fry. In the same pan, add a little more oil if necessary, add shallots, garlic and ginger, and saute over medium heat until golden and fragrant, about 2-3 minutes. Add broccoli, lower the heat, and cook, stirring often, 4-5 minutes, until tender-crisp. Splash with Chinese cooking wine-optional (or skip it) and cook the wine off. Make a well in the center of the broccoli, add the dried chilies and toast for 30 seconds, turning on your hood fan.
- Combine. Pour in the stir-fry sauce, and cooked protein, and give a stir to incorporate all, bring to a simmer, tossing to coat.
- Season. Taste and adjust salt and pepper to taste.
- Serve. Sprinkle with scallions and sesame seeds. Serve on its own or over rice.
Notes
To cook shrimp, chicken or beef: Use whole peeled shrimp, 3/4 inch-cubed chicken breast, or thinly sliced beef. PAT DRY. Make sure to season the hot oil generously with salt and pepper, swirling. Add the meat and stir-fry until golden and cooked through, over medium-ish heat. Set aside on a paper towel, continue on with the recipe, and add this back in at the end.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 324
- Sugar: 16.8 g
- Sodium: 972.1 mg
- Fat: 20.2 g
- Saturated Fat: 3.3 g
- Carbohydrates: 28.4 g
- Fiber: 3.3 g
- Protein: 12.1 g
- Cholesterol: 0 mg
