Broccoli Cashew Stir-Fry (serves2)

One of the few kitchen utensils Will brought to our marriage some 30 years ago was a red enameled wok. It had seen yeoman service in his bachelor days but very little since then. Now that we are eating whole foods and doing our best to cook them without added oil, the wok has moved onto the “frequent-use” shelf of the kitchen island (far left in the photo, next to the cutting boards.)


This recipe would work well with rice or with Asian noodles, but we found it perfectly adequate and filling on its own. A bowl of strawberries for dessert made it a lovely dinner. ~ Glyn

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Broccoli Cashew Stir Fry

1 8 oz. pkg. tempeh, sliced into ½” slices
½ c small whole water chestnuts

Marinate at room temperature the tempeh and water chestnuts for at least one hour in ¼ c soy sauce
¼ c rice wine vinegar
1 tbsp. brown sugar
½ tsp. ground ginger
½ tsp. ground mustard
1 clove garlic, minced

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Toast and set aside for a garnish:
½ c cashew halves

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Stir fry the following ingredients in a dry wok

1 c broccoli florets
1 c sliced mushrooms
½ c sliced sweet peppers
2 scallions, thinly sliced

Add the marinated tempeh and continue to cook until browned. Serve topped with the cashews.

This entry was posted by Glyn Ruppe-Melnyk.

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