Step 1

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

Step 2

Meanwhile, thinly slice onion.

Step 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.)

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 8

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

Step 9

Serve over a warm bed of rice or quinoa.