Broccolini and cashew stir-fry with chia rice

Super-charge your day with this broccolini and cashew stir-fry with chia rice. Photography by James Moffatt/

  • 15 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Broccolini and cashew stir-fry with chia rice
  • 1 tablespoon peanut oil
  • 2/3 cup (100g) raw unsalted cashews
  • 6 centimetre piece ginger, finely chopped
  • 2 clove garlic, crushed
  • 1 long red chilli, thinly sliced
  • 3 bunch broccolini, cut into thirds
  • 200 gram sugar snap peas, trimmed
  • 7 green onions (shallots), cut into 4cm lengths
  • 2 teaspoon sesame oil
  • 1/4 cup (60ml) shaoxing wine (see tip)
  • 2 tablespoon oyster sauce
  • 2 tablespoon salt-reduced soy sauce, plus extra to serve (optional)
  • 2 tablespoon black chia seeds
  • 3 cup steamed rice (from 1 cup raw)


Broccolini and cashew stir-fry with chia rice
  • 1
    Heat 2 tsp of peanut oil in a wok on high. Stir-fry cashews for 1-2 minutes, until golden. Transfer to a bowl.
  • 2
    Add remaining peanut oil to wok. Stir-fry ginger, garlic and three-quarters of chilli for 30 seconds, until fragrant.
  • 3
    Add broccolini, peas and 2 tbsp water and stir-fry for 2 minutes, until vegetables are bright green.
  • 4
    Add onion, sesame oil, wine and sauces and stir-fry for 3 minutes, until vegetables are just tender. Toss through cashews.
  • 5
    Stir chia seeds through rice. Serve the stir-fry and remaining chilli and extra soy, if you like


Shaoxing wine, also called Chinese rice wine, is available from Asian grocery stores. you could use dry sherry instead. Use any type of nuts instead of cashews, but make sure they are raw and unsalted.