John Myers
Asian Style Broccoli with Cashew Nuts
The perfect asian style broccoli with cashew nuts recipe with a picture and simple step-by-step instructions.
- 500 g Fresh broccoli
- 1 Cup Bean sprouts fresh
- 3 tbsp Cashew nut fresh
- 1 piece Peeled garlic clove
- 250 ml Vegetable broth
- 2 tbsp Sesame oil
- 3 tbsp Soy sauce light
- 0,5 Cup Rice
- Preliminary remarks: Bean sprouts in small quantities are also available from the Chinese snack bar around the corner. Peanuts are used instead of cashew nuts, but then they don’t taste so fine. There are fewer cashews on my recipe photos because unfortunately I only had a leftover. Basmati rice is particularly tasty with this, but you can also use other rice.
- Bring the rice to a boil in a closed saucepan with almost twice the amount of water. Turn off the plate and let the pot stand on the cooling plate.
- Remove the stems from the broccoli and cut into bite-sized pieces. Cut the stems crosswise. Bring to the boil in plenty of cold salted water and cook for 1 minute. Drain immediately.
- Roast cashew nuts in a fat-free pan on the highest setting while stirring (do not let them turn black) and set aside.
- Cut the garlic into fine cubes.
- Heat the sesame oil in a pan and briefly sweat the garlic. Add broccoli and bean sprouts and fry briefly. Deglaze with the broth. Season with two to three tablespoons of soy sauce.
- Arrange the rice on a plate, add the vegetables and sauce, sprinkle with the cashew nuts and enjoy.
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