Spicy Szechuan Broccoli and Mushroom Stir-Fry with Cashews and Ginger Rice

This vibrant stir-fry brings together tender broccoli, earthy cremini mushrooms and crunchy cashews in a bold Szechuan sauce that’s spicy, savory and slightly sweet. The sauce thickens as it simmers, coating every vegetable in glossy flavor. Served over fragrant ginger rice with a squeeze of fresh lime, it’s a complete meal that’s both comforting and exciting.

Perfect for busy weeknights, this dish comes together quickly and uses simple ingredients. The ginger rice adds a buttery warmth that balances the heat of the Szechuan paste, while the cashews provide a satisfying crunch. Whether you’re a stir-fry pro or a beginner, this recipe is sure to become a favorite.

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Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Szechuan PasteView ingredient guideLike ingredientDislike ingredient

4 ounce Cremini MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 ounce CashewsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 0.5 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. While the rice cooks, prepare the vegetables: Peel and dice the onion. Cut the broccoli into small florets. Slice the cremini mushrooms. Mince the garlic. Peel and grate the ginger.
3. In a small bowl, whisk together the sweet soy glaze, Szechuan paste, cornstarch and 2 tablespoons water. Set aside.
4. Heat a large skillet or wok over medium-high heat. Add a drizzle of oil, then add the onion and mushrooms. Cook, stirring, for 3-4 minutes until softened.
5. Add the broccoli, garlic and ginger. Cook for another 2-3 minutes until the broccoli is bright green and tender-crisp.
6. Pour the sauce mixture into the skillet. Stir well and let it simmer for 1-2 minutes until the sauce thickens and coats the vegetables.
7. Stir in the cashews. Season with salt and black pepper to taste.
8. Serve the stir-fry over the ginger rice. Cut the lime into wedges and squeeze over the top before serving.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, any long-grain rice works well. Adjust cooking time according to package instructions.

Is this dish vegan?

Yes, all ingredients are plant-based. Check the sweet soy glaze and Szechuan paste labels to ensure they are vegan-friendly.

How can I make this stir-fry gluten-free?

Use tamari or coconut aminos instead of sweet soy glaze and ensure the Szechuan paste is gluten-free.