This easy and very simple dish – Prawn Broccoli Cashew Stir Fry takes less than 30 minutes to make. It is gluten-free, low carb and Keto-friendly (just omit the honey and replace cashew to almonds). It can be eaten as is or partnered with steamed white rice.

I was thinking of Tofu with this dish, but my dear husband forgot to buy the mighty tofu!!! So instead of chicken (which was just lying in the freezer), I thought maybe prawns would be a better alternative. I’m so happy, it worked really well! I used frozen shrimps on this recipe, so I suggest you take out the frozen shrimps out of the freezer first and thaw it for a few minutes before cooking them.

---

Prawn Broccoli Cashew Stir Fry Recipe

INGREDIENTS:

2 small head of broccoli

1 ½ tablespoon, peanut oil

½ long red chili, diced (optional)

½ cup roasted cashew nuts, unsalted

3 tablespoons light soy sauce

2 tablespoons honey

1 teaspoon sesame oil

juice of ¼ lemon

2 cloves garlic, minced

250 g of raw peeled shrimps/prawns

slurry (1 tablespoon cornstarch and 1 tablespoon cold water)

How to Make Prawn Broccoli Cashew Stir Fry ?

  INSTRUCTIONS:  

1. Boil a few cups of water on the stove over high heat. Add the broccoli and cook for 2 minutes. Strain and rinse under cold iced water. Set aside.  

2. In a large frying pan or a wok, heat peanut oil. Add the chilli, ginger, garlic and cashew nuts. Stir-fry for a few minutes.  

3. Whisk together the fish sauce, soy sauce, honey, sesame oil and lemon in a small bowl.  

4. Add the prawns to the pan/wok and stir through for a minute.  

5. Finally, add the pre-cooked broccoli, sauce and slurry. Stir-fry together for a minute until the sauce thickens.  

Serve and enjoy Prawn Broccoli Cashew Stir Fry with your family and friends!

Did you make this Prawn Broccoli Cashew Stir Fry? Please leave us a comment below.

---