Broccoli and Cashew Stir-Fry

I tried a new recipe for supper tonight. It was excellent. I will definitely add this to our recipe rotation.

I found the recipe in a magazine, and adapted it. Because I even change recipes I’ve never made before!

Here’s what I used:

1 teaspoon cornstarch
1/2 cup turkey broth(it’s what I had on hand, you can use chicken, too)
2 Tablespoons Soy Sauce
2/3 cup cashews
4 teaspoons vegetable oil
3 scallions, white minced, green sliced
1/2 teaspoon ginger
8 cups broccoli (I used frozen)
3 cloves fresh garlic
1/2 cup water (I used more broth)
2/3 cup thinly sliced red bell pepper

Whisk together the cornstarch, 1/2 cup broth and the soy sauce. Set aside.

Lightly toast the cashews in a dry skillet over low heat, stirring occasionally, until nuts are warm, about 5 minutes.

Heat a large frying pan over medium high heat. Add oil. Add broccoli, scallion whites. Cook for about 2 minutes, then add garlic and ginger, stirring well.

Pour the water(or remaining broth) in and cover pan. Reduce heat to medium, cooking for about 3 minutes or until broccoli is tender.

Uncover pan and raise heat to medium high. Add bell peppers and sauce, heat until it’s bubbling, then add the scallion greens and cashews.

It was so good. Everyone liked it and said I should make it again.

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