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Chinese New Year Cashew Broccoli Stir-Fry

Only 7 simple ingredients, and less than 30 minutes is all you need for a Chinese Vegan New Year with Cashew Broccoli Stir-Fry! We’ve enjoyed it several times this winter so I wanted to share. Recreating our favorite chinese takeout in this vegan whole food, plant-based version of chicken & broccoli stir-fry. Using tender bamboo shoots, crunchy cashews brings taste and texture-ENJOY

Chinese New Year Stirfry



  • 1 small onion thinly sliced (Shortcut: 3 tbsp Trader Joe's fresh mirepoix)
  • 3-4 cloves garlic (Shortcut: 1 tbsp minced garlic)
  • 1 large head broccoli (Shortcut: frozen frozen florets 10 oz. florets, about 4 cups)
  • 8 oz can bamboo shoots, drained
  • 1 Tbsp ginger grated (Shortcut: 2 Dorot Frozen Ginger Cubes)
  • 1 cup roasted cashews
  • 2-3 Tbsp. tamari (or soy sauce)
  • Sesame seeds for topping (totally optional)


  • Brown rice, quinoa, noodles, but my kids like white rice. (Shortcut: TJ's frozen brown rice)


  • Start your rice or quinoa according to directions on packaging.
  • In a large skillet over med-high heat, sauté onion for 8-10 minutes in 3 tbs safflower oil. 
  • Cut broccoli into florets.
  • When onion is translucent, add garlic, ginger, and broccoli. Stir.
  • Add 1/4 cup water (or vegetable broth), cover, and let broccoli steam for 5 minutes, stirring occasionally. (Important: keep an eye on it and add more water/broth as needed to keep the pan from drying out.)
  • Add cashews and tamari. (Start with 2 Tbsp. tamari and add more as desired.)
  • Add bamboo shoots
  • Stir well and heat another 2-3 minutes or until broccoli is desired tenderness.
  • Serve sprinkled with sesame seeds over a warm bed of rice or quinoa.

Short cuts are basically no knife skills needed... perfect for kids or grandma.  Also perfect if you don't want to much to prep or clean up.

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