Refogado de brócolis com castanha-de-caju

Ingredientes

• 1 small yellow onion
• 3-4 cloves garlic
• 4 cups broccoli florets
• 1 Tbsp. freshly grated ginger
• 1 cup roasted cashews
• 2-3 Tbsp. tamari
• 1 tsp. sesame seeds (or more)
• Brown rice, quinoa, noodles, etc.

Modo de preparo

1. 1

   Begin cooking your rice or quinoa if using. (Or do this ahead of time so it’s ready to go.)

2. 2

   Meanwhile, thinly slice onion.

3. 3

   In a large skillet over medium-high heat, sauté onion for 8-10 minutes. (I use about 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

4. 4

   Meanwhile, mince garlic and grate ginger. (I use a microplane grater for ginger.) Cut broccoli into bite-sized florets.

5. 5

   When onion is translucent, add garlic, ginger, and broccoli. Stir.

6. 6

   Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. Be sure to keep an eye on it and add more water/broth as needed to keep the pan from drying out.

7. 7

   Add cashews, tamari, and sesame seeds. (Start with 2 Tbsp. tamari and add more as desired.)

8. 8

   Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.

9. 9

   Serve over a warm bed of rice or quinoa.