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Broccoli and Cashews in Spicy Garlic Sauce
Broccoli florets and toasted cashews in a garlic and crushed red pepper sauce served over steamed jasmine rice.
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servings: 4
total time: 35 minutes
recipe by: Frankie
Ingredients
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- 6 TBSP soy sauce
- 6 cloves garlic, minced
- 2 tsp raw honey
- 3 TBSP rice vinegar
- 3 TBSP sesame oil
- 1 tsp red pepper flakes
- 1 TBSP peanut oil
- 1 cup whole cashews
- 4 heads of broccoli (about 3 pounds)
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Directions
- Add the rice and water to a medium size saucepan over medium-high heat. When water begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, while keeping the lid on the entire time, for 10 minutes. Turn off the heat and allow to sit, while keeping the lid on the entire time, for 15 more minutes.
- Stir together the soy sauce, garlic, honey, vinegar, sesame oil, and red pepper flakes in a bowl and set aside.
- Cut the broccoli into florets and discard the stems.
- Heat the oil in a wok over medium-high heat. Add the cashews and broccoli florets and stir fry for about 2 minutes or until cashews are lightly toasted and broccoli is lightly charred in spots.
- Pour the sauce into the pan and continue to stir fry for 2 to 3 more minutes or until broccoli is just slightly tender.
- Fluff the rice with a fork. Serve the broccoli and cashews over the cooked rice.
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