Broccoli, Ginger & Cashew Stir-Fry

3 tablespoons sesame oil

1 medium red onion, chopped

2 medium cloves garlic, finely chopped

2-inch piece peeled ginger root, minced (1 tablespoon)

1 medium red bell pepper, stemmed, seeded and chopped

Florets from 1 head broccoli

¼ cup raw or dry-roasted unsalted cashew pieces

1 tablespoon Bragg Liquid Aminos or tamari or low-sodium soy sauce

Dash cayenne pepper

1 tablespoon Thai red or green curry paste (optional)

Heat a wok or skillet over medium heat. When it is quite hot, add the oil and swirl to coat the surface. Add the onion, garlic, ginger and red bell pepper; stir-fry for a few minutes, until the ingredients are fragrant yet still crisp. Use a slotted spoon to transfer them to a bowl. Increase the heat to medium-high. Add the broccoli and stir-fry 8-10 minutes, then reduce the heat to low; return the vegetable mixture to the wok or skillet and add the cashew pieces, Bragg Liquid Aminos, cayenne pepper and Thai curry paste, if using. Stir to incorporate, then cover and cook undisturbed for 5 minutes.

Serves four.

@Recipe nutrition:Nutrition values per serving: 280 calories, 15 g fat (3 g saturated), 22 g carbohydrates, 6 g fiber, 7 g protein, 0 cholesterol, 240 mg sodium.

Tracye Lynn McQuirter author of “By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat” (2010 Lawrence Hill Books)